Lettuce Wraps with Ginger, Carrot & Shredded Tofu
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 4
- 2 carrots coarsely grated (or try 1 one carrot and 1 small beetroot)
- 1 zucchini coarsely grated
- 1 chilli seeded and diced (optional)
- 1 head cos (romaine) lettuce leaves separated and washed
- 1/4 cup raw peanuts dry roasted & coarsely chopped or smashed
- 1-2 tsp fresh grated ginger (to taste)
- 1-2 tsp sesame oil
- 1 tbs light soy sauce
- 1 lime juice
- 2 tsp palm sugar grated
- 100 g spicy marinated tofu shredded
- small handful thai basil leaves
- oil for deep-frying
- Carbohydrate 9.29455694132771 g
- Cholesterol 0 mg
- Fat 2.4480945516775 g
- Fiber 2.26543556954718 g
- Protein 2.37850654896246 g
- Saturated Fat 0.345956067350529 g
- Serving Size 1 1 Serving (130g)
- Sodium 136.446073900278 mg
- Sugar 7.02912137178053 g
- Trans Fat 0.176218057805685 g
- Calories 61 calories
Combine the grated vegetables, diced chilli if using and peanuts in a large bowl. Whisk or shake together in a jar the grated ginger, sesame oil, soy sauce, lime juice and palm sugar until combined. Toss the dressing through the grated vegetables and peanuts until well combined. Heat about 2cm of oil in a small frying pan over a medium/high heat until the surface begins to shimmer. Drop in the basil leaves and fry quickly for a few seconds, remove and lay on absorbent paper. To serve arrange the lettuce leaves on a platter top with dressed grated vegetables, shredded tofu and a few deep fried basil leaves. Alternatively lay out the ingredients and allow everyone to assemble their own. Great healthy and simple finger food best enjoyed outside in the sunshine!
