Nutty tofu lettuce wrap is a super delicious and healthy, low carbohydrate options for all those people who are struggling with weight loss. I know a lot of people find tofu a bit hit or miss – when it’s nice and crispy it can be absolutely delicious, but if it’s cooked poorly, it can be really bad, with a slightly spongy, squidgy texture. If you’ve had trouble cooking tofu in the past, this is the recipe for you – nutty tofu lettuce wraps, served with a creamy peanut sauce. It’s impossible to get wrong.
When you cook tofu in big slabs, it can be so easy to cook it badly. But in these lettuce wraps, the tofu is crumbled up before being cooked, so the small pieces get nice and crispy. It’s then mixed with ground peanuts and cashews, red chilli and basil, to give it a beautiful flavour and texture.
Serve it up in a big green lettuce leaf with some fluffy rice and a drizzle of creamy peanut sauce, and you’ve got yourself a delicious, and pretty healthy, lunch.
I’ve been struggling to think of healthy meal ideas lately, so I was excited to remember that lettuce wraps were a thing. In some contexts, it seems a bit depressing to substitute a tortilla wrap for a lettuce leaf, but actually, with these Asian flavours, a proper wrap wouldn’t have felt right anyway. The big lettuce leaves work perfectly as big spoons for the tofu and nuts and make you feel like you’ve had something a bit different.
Why are lettuce wraps good for you ?
One of the most prominent benefits of using lettuce wraps instead of traditional tortillas or bread is that the produce has substantially fewer calories. Whereas a Burger bun contains more than 50 grams of carbohydrates and around 200 calories. If you’re looking to go low-carb, lettuce wraps are a worthy solution. Plus, the added hydrating crunch of the lettuce makes for a refreshing summer meal.
For the tofu mixture:
- 1 tablespoon oil
- 200 g firm tofu (cam use paneer if tofu is not available), crumbled (1 cup when crumbled)
- 2 tablespoon cashew nuts and / or peanuts (I used half of each)
- 1 small red chilli, seeds removed
- Small handful fresh basil
- 1 tablespoon lime juice
- One tablespoon soy sauce
For the peanut sauce:
- 1 tablespoon sweet chilli sauce
- 1 tablespoon peanut butter
- 2-3 tablespoon water
- 8 large lettuce leaves
- 200 gm of veggies (use any veggies of your choice)
- Heat the oil in a frying pan, and add the crumbled tofu. Cook over a medium heat for 5-10 minutes, until slightly dry and crispy.
- While the tofu is cooking, add the nuts, deseeded chilli, and fresh basil to a mini food processor. Blitz to form a coarse crumb. Add this mixture to the pan with the tofu, along with a squeeze of lime juice and a dash of soy sauce. Continue to cook over a medium-low heat for another 5 minutes, until the mixture is cooked to your liking.
- To make the peanut sauce, add the sweet chilli sauce and peanut butter to the mini food processor (no need to clean it properly after using it for the nuts), along with a dash of water. Blitz to combine, and adjust the consistency with more water if needed.
- Serve the nutty tofu mixture with the veggies, in large lettuce leaves, drizzled with the peanut sauce.
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