Asian Crispy Tofu Lettuce Wraps with Ginger-Soy Dressing
Crisped cornflour-coated tofu tossed with ginger-garlic mushroom and carrot stir-fry, dressed with soy, vinegar and sugar.
- 400 g Firm tofu, pressed and cubed
- 1 head Iceberg lettuce or Little Gem lettuce hearts
- 100 g Water chestnuts, drained and chopped
- 150 g Mushrooms (e.g., chestnut), sliced
- 100 g Carrots, grated
- 2 tbsp Ginger, finely grated
- 2 cloves Garlic cloves, minced
- 5 tbsp Light soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Brown sugar or maple syrup
- 2 tbsp Cornflour (cornstarch)
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Add to a shopping listHow the shopping list works →- Step 1
Prepare the Tofu: Toss the cubed tofu with cornflour, salt, and pepper until lightly coated.
- Step 2
Heat 2 tbsp of a neutral high-heat oil (like sunflower or rapeseed) in a wok or large frying pan over medium-high heat. Fry the tofu until golden brown and very crispy on all sides (about 10-12 minutes). Remove and drain excess oil.
- Step 3
Prepare the Ginger-Soy Dressing: In a small bowl, whisk together the light soy sauce, 1 tbsp of the oil from the pan (if using oil from frying), rice vinegar, brown sugar, and half of the grated ginger.
- Step 4
Stir-fry the Aromatics and Vegetables: Add a splash more oil to the wok if needed. Add the remaining grated ginger and minced garlic. Cook for 30 seconds until fragrant.
- Step 5
Add the sliced mushrooms and grated carrots. Stir-fry for 3-4 minutes until softened. Add the chopped water chestnuts and cook for 1 minute more.
- Step 6
Combine: Return the crispy tofu to the wok. Pour over the prepared Ginger-Soy Dressing. Toss everything quickly to coat the tofu and vegetables evenly (about 1 minute). The sauce should thicken slightly.
- Step 7
Serve: Separate the lettuce leaves. Spoon the hot tofu and vegetable mixture into the centre of each lettuce cup. Serve immediately as wraps.
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