Satay Tofu Lettuce Cups with Edamame and Fresh Herbs

Satay Tofu Wraps | The Herb Diaries
Satay Tofu Wraps | The Herb Diaries
Satay Tofu Wraps | The Herb Diaries

Makes 6-8

Ingredients:
200g of firm tofu (dried and pressed)
1 tablespoon of tamari
½ teaspoon of chilli powder
1 tablespoon of sesame oil
Handful of fresh mint
Handful of fresh coriander
2 gem lettuces
Handful of edamame beans
1 carrot, grated
2 tablespoons of sesame seeds

For the Satay Sauce:
2 tablespoons of peanut butter
1 tablespoon of tamari
1 lime, juiced
Pinch of chilli flakes

Satay Tofu Wraps | The Herb Diaries
Satay Tofu Wraps | The Herb Diaries

Method:
Slice your tofu lengthways and place in a bowl, then stir in the chilli powder, sesame oil and tamari and leave to marinate for at least an hour.

Cook the edamame beans in boiling water for a few minutes then leave to cool. 

Roughly chop the mint and coriander.

Remove the largest outer leaves from the gem lettuces and keep to one side, these are the ones you will use, but you can use up the rest of the lettuce another day (I would use it to make Chickpea Caesar Salad!).

Heat a frying pan until its very hot and using a little bit of oil fry the tofu for a few minutes on each side, until turning golden brown. While that cooks, stir together all the ingredients for the satay sauce! It is up to you whether you fry the beansprouts for a few minutes or leave them raw, whatever you prefer.

Now you can assemble your lettuce cups by taking a bit of lettuce and layering up the grated carrot, tofu and edamame beans. Drizzle over the satay sauce and sprinkle with sesame seeds and herbs before serving!

Satay Tofu Wraps | The Herb Diaries