This is one of my favorite tofu recipes! It is really easy to make, you can use a few variations of ingredients and it tastes amazing. This dish can be used as a main course or as a starter, depending how many and how big you make the wraps. Also what is great about this recipe that it is suitable for both vegans and vegetarians.
Please note that in this recipe the you should use a firm tofu because we will need to fry it.
Allergens: Peanuts
Ingredients
Ok, so the main source of protein will be our Tofu. Because we are going to fry the tofu it is better to buy a firm block, usually it says on the pack if it is soft or firm. Other main ingredients include: peanut butter and soy sauce for the dip, lime, chinese five-spice for the flavor, rice and gem lettuce. And to add some vitamins we are going to cook red pepper, carrots and ginger.
Instructions and prep work
Prep work for this dish usually takes 10-15 mins. When frying tofu it is important to dry it out with a paper towel. Simply place the tofu on a board or plane and make a light paper compress to absorb the liquid. This will help us to make the tofu nice and crispy and it will more easily absorb all of the delicious flavors. Cut your tofu block into 2-3cm pieces, doesn’t have to be perfect!
Start boiling your rice. Finely chop that ginger and thinly slice your red pepper and as for the carrots turn them into matchsticks.
Pro tip: Julienne carrots are done by trimming the sides to turn it into a rectangular so it could lie flat on the surface. Cut the carrot lengthways. Arrange those slices into stacks and cut them into lengthways again. This exercise is done a lot easier if you have a sharp knife.
As for the dip: mix peanut butter, 3-4 tbsp of water, half of the juice from the lime and add a pinch of salt (sea salt would be even better).
Healthier option: Swap the white rice for brown rice. When frying you can use olive oil.
When you will fry your tofu make sure you turn it from side to side to have an even golden brown layer. Personally I prefer to use chopsticks which makes it easier, but a spatula will be fine as well. Here is how my tofu looked like after I have fried it:
Chinese Five-Spice Tofu & Lettuce Wraps
A recipe from the creators of Tofu with a small twist
- 300 g firm tofu ((soya))
- 1 gem lettuce
- 1 lime
- 1 tsp Chinese five-spice
- 200 g carrots
- 2 tbsp peanut butter
- 2 tbsp soy sauce
- 4 cm fresh ginger
- 80 g white jasmin rice
Rinse and start boiling the rice. Once it is boiling add a pinch of salt.
Peel and finely chop the ginger.
Thinly slice the red pepper.
Peel and julienne the carrots
Drain the tofu and dry it with a paper towel. Then cut the tofu into 2-3cm pieces.
Heat a large frying pan or a wok with a tbsp of oil. On a medium heat fry the tofu for 5 mins. Try to rotate the tofu, you can use chopsticks it is actually quite easy!
After 5 mins of frying the tofu add 1 tbsp of soy sauce and fry for another 5 minutes.
Once you have a nice golden brown tofu remove the tofu from the pan and set aside.
In the same pan add 1/2 tbsp of oil and fry: ginger, carrot and red pepper for 4 mins until softened.
Add the tofu back and sprinkle the Chinese five-spice and add another 1 tbsp of soy sauce. Stir and cook for 2 minutes.
Make the dip by mixing peanut butter adding juice from half of the lime, pinch of salt and dilute the sauce with 2-4 tbsp of water (depends how thick you prefer it).
Slice the end of the gem lettuce and separate the leaves.
Drain the rice! (assuming you are not using a rice cooker).
Assemble your gorgeous wraps: put a spoonful of rice, followed by red pepper, carrot and tofu into each baby gem leaf.
You can squeeze the second half of the lime over your wraps but this depends on if you like it sour. Personally I prefer less lime so I could taste the spices more.