Crispy Tofu Lettuce Wraps

This crispy, crumbled tofu has the earthy meaty flavour of cooked mince – which is why kids are bound to love them just as much as the adults. Here, it's combined it with crunchy onions and a peanut sauce, all wrapped in a crisp gem lettuce leaf.

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Serves
12-14
Total Time
45 Minutes
Ingredients
30ml of sunflower oil
450g of firm tofu
12-14 leaves of gem lettuce
1 small red onion, thinly sliced
1 handful of fresh coriander, chopped
1 large red chilli, thinly sliced
½ lime, juice only
For the marinade
2 tsp of yeast extract
1 meat-free beef or beef stock cube
2 tbsp of sunflower oil
1 tbsp of garlic & ginger paste
For the sauce
100g of smooth peanut butter
35ml of chilli oil
Method
Step 1
Start by preheating the oven to 200°C/Fan 180°C/Gas Mark 6. Drizzle the oil over a large oven tray.
Step 2
Take the block of tofu and pat dry, squeezing with some kitchen paper to remove any excess moisture. Crumble the tofu into the tray till you have pieces that are the size of minced meat when cooked. Spread out in an even layer and bake for 12-15 minutes to start to crisp it up and remove some moisture.
Step 3
Now make the ‘meat’ flavour marinade by adding the yeast extract, stock cube, oil and ginger and garlic paste and giving it a really good mix.
Step 4
Take the tofu out of the oven, add the marinade and, using a spoon, give it all a mix till every bit of the tofu is covered in that marinade, then pop it back in the oven for a further 10 minutes. It should be looking and smelling more like cooked meat.
Step 5
Make the sauce by mixing the peanut butter and chilli oil to an even mixture. Lay the lettuce leaves on a plate.
Step 6
Take the tofu out of the oven, add the sliced onion, coriander and chilli and mix through. The heat of the tofu will really soften the zing of the raw onion. Spoon the mixture into your lettuce leaves, drizzle over the peanut sauce, squeeze on the lime juice and your lettuce wraps are ready to share and enjoy.

Recipes from Nadiya’s Everyday Baking (Penguin Michael Joseph £25) by Nadiya Hussain, out now

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