Tofu / Paneer Lettuce Wraps

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Ingredients [Serves 4]

2 Roman Lettuce Flowers - Soak in cold water

3 Spring Onions - Finely chopped

3 Garlic Cloves - Grated

1 pack of Tofu or Panner - Crumbled

1 pack of Button Mushrooms - Finely chopped

1 Green Pepper - Finely chopped

1 Green Chilli - Finely chopped

1 tin of Sweetcorn

40 Pine Nuts - Toasted

Small piece of Ginger - Grated

Sauces/Oil

4 tablespoons soy sauce

4 tablespoons hoisin sauce

2 tablespoons mushroom sauce (My favourite is from Amazon)

2 tablespoons chilli sauce

1/2 tablespoon rice vinegar

1 tablespoon peanut butter

1 tablespoon olive oil

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Pan #1:

Toast the pine nuts on high heat for 4/5 mins. You can also use cashews/peanuts (I was just making a Pad Thai too.

Place the toasted nuts aside and use the same pan for next step.

Heat up the olive oil in the pan, once hot, add the grated ginger, garlic and chilli until light brown.

Add the chopped pepper, mushrooms and sweetcorn to the pan. Add the tofu or panner and spring onions after 5 minutes.

This should take 5/7 minutes to cook add olive oil as needed to avoid the tofu / panner sticking to the pan.

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Bowl #1:

Mix together the soy, hoisin, mushroom, rice vinegar, chilli and peanut butter sauces together in a bowl.

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Pan #1:

Add the sauces into the pan and mix well. Add more or less sauces as needed, I regularly add extra soy, hoisin, mushroom and chilli sauce. Taste for salt levels here, and add if required.

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Bowl #2:

Transfer the mixture into a serving bowl and top with the toasted pine nuts. Fill the lettuce and enjoy.

Drizzle with chilli oil to make the wraps extra spicy.

#wraps