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Tofu lettuce wraps with satay sauce
58 people liked
This plant-based pasta salad is full with fresh summer flavours. It makes a tasty side that can be prepared and on the table in less than 30 minutes.
4
Serves
0
Serves of Fruit
(Per Serve)
1.5
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- ¼ cup crunchy all-natural peanut butter
- 1/3 cup low-fat coconut milk
- 2 tbsp sweet chilli sauce
- 1 tbsp salt-reduced soy sauce
- ½ lime, juiced
- 1 tbsp olive oil
- 400g firm tofu, cut into 2cm cubes
- 1 baby cos lettuce, leaves separated
- 1 cup bean sprouts
- 1 medium cucumber, sliced
- 1 small red capsicum, sliced
- 1 medium carrot, thinly sliced
METHOD:
- To prepare the satay sauce, place the peanut butter, coconut milk, sweet chilli sauce, soy sauce and lime juice in a small saucepan. Bring to a medium heat.
- Stir and cook for five minutes or until thickened. Set aside.
- Place the olive oil in a medium saucepan over medium heat. Add the cubed tofu and cook for 2-3 minutes each side or until browned and crispy all over.
- To serve, place the satay in a small bowl on a large platter. Arrange the cooked tofu and vegetables around the satay sauce.
RECIPE NOTES:
- Feel free to use iceberg lettuce wedges instead of the cos lettuce leaves, if you would prefer.
- Cooked skinless, shredded chicken breast could also be used instead of the tofu.
- Use gluten-free soy sauce to make the meal gluten free.
NUTRITION: Per Serving
543
kJ
23.3g
Fat
4.4g
Sat. Fat
17.5g
Carbs
14.9g
Sugars
9.1g
Fibre
19.8g
Protein
650mg
Sodium
NUTRITION: Per 100 grams
428
kJ
6.5g
Fat
1.2g
Sat. Fat
4.9g
Carbs
4.1g
Sugars
2.5g
Fibre
5.5g
Protein
181mg
Sodium
