Tofu and carrot kimchi lettuce wraps
Ingredients
Carrot kimchi
- 2 medium carrots (240g), sliced into long, thin ribbons (see tips)
- 250 gram baby radishes, trimmed, sliced thinly
- 4 green onions (scallions), chopped
- 2 clove garlic, crushed
- 2 teaspoon salt-reduced soy sauce
- 2 teaspoon caster (superfine) sugar
Tofu lettuce wraps
- 400 gram firm tofu, drained, cut into 1cm slices, halved diagonally
- 1 medium red onion (170g), halved, sliced thinly
- 2 baby cos (romaine) lettuces (260g), leaves separated
- 1 medium nashi pear (200g), halved, cored, sliced thinly
- 2 teaspoon toasted sesame seeds
Method
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Make carrot kimchi: Place ingredients in a medium bowl; toss well to combine. Stand for 15 minutes.
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Meanwhile, cook tofu and onion on a heated oiled grill plate (or grill or barbecue) over high heat for 4 minutes or until golden brown and grill marks appear on both sides. Transfer tofu and onion to a plate; cover to keep warm.
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Arrange lettuce leaves on serving plates; fill with tofu, onion, nashi and kimchi, sprinkle with sesame seeds.
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Recipe Info
Tip: -We used a vegetable peeler to slice the carrot lengthways into long, thin ribbons.
-Lettuce wraps are best eaten in one bite, so make them small and manageable.
-If transporting to work or school, pack filling ingredients and lettuce wraps separately, in airtight containers; keep refrigerated or pack with an ice brick.
-For the gluten-intolerant, use tamari instead of soy sauce.
-Lettuce wraps are best eaten in one bite, so make them small and manageable.
-If transporting to work or school, pack filling ingredients and lettuce wraps separately, in airtight containers; keep refrigerated or pack with an ice brick.
-For the gluten-intolerant, use tamari instead of soy sauce.