CRISPY TOFU CUPS
Per serving : 502kCal / Carbs 18g / Protein 22g / Fat 38g
Ingredients
For the sauce:80g peanut butter
60ml sesame oil
60ml Tamari
60ml rice vinegar
30ml honey
2 tsp sambal oelek (or chilli paste)
1 tbsp lime, juiced
Salt & cracked pepper
For the tofu cups:
450g extra firm tofu, cut into 1cm cubes
1 tbsp canola oil
1 Iceberg lettuce, leaves removed for wrapping
For serving:
4 tbsp peanuts, chopped
15g coriander, leaves picked
How to make it
- Firstly, make the peanut sauce by adding all ingredients to a blender or food processor and blending until smooth.
- Add canola oil to a large frying pan and bring to a medium heat. Add tofu and cook for about 10-12 minutes. Flipping 2-3 times.
- Add the peanut sauce and gently stir to coat the tofu pieces.
- Cook for another 4-5 minutes, then remove from the heat.
- Fill the lettuce leaves with the tofu mixture and top with chopped peanuts and fresh coriander.