A light Asian-inspired meal full of flavour and crispy freshness. Perfect for a lunch or entree.
Persons
4
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
- 400g block of extra-firm tofu
- 400g oyster mushrooms (pink and grey mix)
- 2 - 2 1/2 tablespoons cooking oil
- 2 teaspoons sesame oil
- 1 tablespoon tamari or soy sauce (use tamari for gluten-free)
- Salt to taste
- Freshly cracked black pepper to taste
- 1 small batch of rice noodles (120 to 180g)
- 1 large head of Iceberg lettuce
- Your favourite Asian sauce - Satay sauce, Vietnamese Dipping Sauce, Sweet Chilli Sauce, Sweet Soy Sauce.
- Chopped coriander, chives, toasted sesame seeds for garnish to taste
Instructions
- Drain the tofu and press it. Once pressed, chop the tofu into small cubes. Place tofu cubes in a medium or large bowl. Add 1 tablespoon of cooking oil, 2 teaspoons sesame oil, 1 tablespoon tamari, and 2 pinches of salt. Toss to combine.
- Separate the mushroom clusters into individual mushrooms. For large mushrooms, slice them in half. Add the mushrooms to the tofu mix and lightly toss together.
- In a hot frying pan with sesame oil, stirfry the tofu and mushrooms for 15 mins or until mushrooms become soft.
- Cook the rice noodles according to the package, and drain when cooked.
- You can serve the noodles whole, but it’s easier to eat if you cut them up a bit using scissors.
- Assemble the lettuce wraps by separating lettuce leaves into ‘cups’.
- Spoon a small amount of the cooked rice noodles on top, followed by the tofu and mushrooms.
- Garnish with chopped coriander, chives, toasted sesame seeds and drizzle with your favourite Asian sauce - Satay sauce, Vietnamese Dipping Sauce, Swe
Notes
A light Asian-inspired meal full of flavour and crispy freshness. Perfect for a lunch or entree.
April 13, 2023
