Asian Crispy Tofu Lettuce Wraps with Sriracha-Lime Dressing
Crispy cornflour coated tofu tossed with garlic, ginger and carrots, then coated with sriracha, lime, soy sauce and rice vinegar.
- 400 g Firm tofu
- 2 heads Iceberg lettuce hearts
- 4 stalks Spring onions
- 1 medium Carrots
- 3 cloves Garlic cloves
- 30 g Ginger root
- 3 tbsp Cornflour (Corn starch)
- 4 tbsp Soy sauce (low sodium)
- 2 tbsp Sriracha sauce
- 1 medium Lime
- 1 tbsp Rice vinegar
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Add to a shopping listHow the shopping list works →- Step 1
Press the tofu well, then cube it. Toss the tofu cubes in cornflour until lightly coated.
- Step 2
Heat 3 tbsp of oil in a large wok or frying pan over medium-high heat. Fry the tofu until golden brown and crispy on all sides (about 10 minutes). Remove the tofu and set aside, reserving 1 tbsp of the oil in the pan.
- Step 3
Prepare the filling base: Finely grate the ginger and mince the garlic. Finely shred the carrots. Sauté the garlic and ginger in the reserved oil for 1 minute until fragrant.
- Step 4
Add the shredded carrots and cook for 3 minutes until slightly tender.
- Step 5
Prepare the dressing: In a small bowl, whisk together 3 tbsp soy sauce, Sriracha, lime juice, rice vinegar, and 1 tsp of sugar (optional).
- Step 6
Combine: Return the crispy tofu to the wok. Pour over the dressing and toss quickly for 1 minute until the sauce coats the tofu and thickens slightly. Stir in the finely sliced spring onions.
- Step 7
Serve immediately: Separate the leaves of the iceberg lettuce to form cups. Spoon the tofu and vegetable mixture into the lettuce cups. Serve with extra lime wedges.
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