Chinese-style tofu in lettuce wraps

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Chinese-style tofu in lettuce wraps

Bring the flavours of East Asia to your outdoor celebration

25 minutes (plus at least an hour to marinate)

Makes 18

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Inspired by the traditional buffet foods we eat outdoors, these wraps have been given a healthier makeover. They’re low in salt, added sugar and saturated fat and pack a real flavour punch.

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Inspired by the traditional buffet foods we eat outdoors, these wraps have been given a healthier makeover. They’re low in salt, added sugar and saturated fat and pack a real flavour punch.

Ingredients

  • 1 clove garlic, finely diced
  • 2cm root ginger, peeled and grated
  • 4 tablespoons hoisin sauce
  • 2 tablespoons reduced-salt soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons lime juice
  • 450g tofu, pressed (if necessary)
  • 1 x 225g can water chestnuts, drained and finely chopped
  • 2 red peppers, finely diced
  • 4 spring onions, finely sliced
  • Light cooking spray oil
  • 12 outer leaves from little gem lettuce, washed

CALORIES: 63

FAT: 2.7g

5 A DAY: <0.5

SALT: 0.4g

SUGAR: 2.5g

Method

  1. To make the marinade, add the garlic, ginger, hoisin sauce, soy sauce, vinegar and lime juice into a large bowl and mix.
  2. Dice the tofu and add to the marinade with the chestnuts, red pepper and spring onions. Stir to coat thoroughly. Cover and refrigerate for at least 1 hour.
  3. Coat a large pan in spray oil and warm over a high heat. Transfer the marinated tofu and vegetables to the pan and stir continuously for about 6–8 minutes, or until the pepper is tender.
  4. Add a spoonful of the tofu and vegetables into the centre of each of the lettuce leaves and serve.


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