Bring the flavours of East Asia to your outdoor celebration
25 minutes (plus at least an hour to marinate)
Makes 18
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.
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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.
Share
Rate
Print
Share
Rate
2 rating(s)
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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
To make the marinade, add the garlic, ginger, hoisin sauce, soy sauce, vinegar and lime juice into a large bowl and mix.
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.
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.
Add a spoonful of the tofu and vegetables into the centre of each of the lettuce leaves and serve.