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Recipe: Crispy Teriyaki Tofu Lettuce Wraps with Sweet Chilli Sauce
Probably because I’m making all the rich and comforting things for dinner because of the arctic weather (hello Ultimate Cottage Pie, how nice to catch up you Classic Lasagna) I’ve been craving something a bit lighter for my lunches. Also, it just so happens that my favourite Japanese miso brand Miso Tasty have just launched a line of craft tofu (available online at the moment and in supermarkets soon!) and a few weeks ago they kindly stocked my fridge with it to see if I wanted to include their tofu in any of their future recipes.
They’re great for lunch, for a light dinner with or without a side of rice, or as a starter to go before an Asian-inspired meal. They’re also super customisable with your favourites and whatever you’ve got in stock, and they’re also vegan friendly if you’re sure to use regular sweet chilli sauce and a vegan-friendly terikayi sauce – I’m using Miso Tasty’s Teriyaki Sauce which they also send me, which is vegan friendly!
How To Make Perfect Crispy Tofu
This recipe also is a great template for making crispy tofu – if you want it plain, just leave in the oven for the whole 25 minutes without glazing it, though I like to splash in a little soy sauce before I add the oil and cornflour coating. You can also replace any sticky glaze with the teriyaki for a different flavour!
These easy Crispy Teriyaki Tofu Lettuce Wraps served with sweet chilli sauce, shredded carrots and roasted cashews are totally vegan-friendly and great to serve as a Japanese-inspired lunch, starter or a light low carb dinner!
For the Crispy Teriyaki Tofu
150g (5 14/ oz) firm tofu, patted dry (see note)
1 tsp light oil
1 tbsp cornflour (cornstarch)
1 tbsp teriyaki sauce
For the Lettuce Wraps
1 baby gem lettuce
1/2 small carrot
small handful fresh coriander
small handful roasted cashews
1 large spring onion
1 tsp black sesame seeds
sweet chilli sauce, for serving
Pre-heat the oven to 200 degrees (390 fahrenheit). Drain and pat the tofu down with a piece of kitchen towel (see note) and cut into bite size cubes. Toss in a bowl first with the oil, then the cornflour until well coated. Be careful not to break the tofu up with your spoon!
Line a baking sheet with baking parchment and toss on the tofu, making sure the pieces are well spaced out. Bake in the oven for 20 minutes until golden and crisp. Transfer to a small bowl, toss with the teriyaki sauce until the pieces are completely coated, and return to the baking sheet to bake for a further 5 minutes until sticky and golden.
Meanwhile, separate out the lettuce leaves to create cups, peel and very finely shred the carrot, roughly chop the cashews and trim and slice the spring onions.
To assemble the lettuce wraps, pile each with carrot batons, coriander, cashews, tofu pieces and spring onion slices. Sprinkle each with sesame seeds and serve immediately with a small bowl of sweet chilli sauce on the side for dipping and drizzling.
Miso Tasty Firm Tofu does not require pressing, but check the brand you’re using as you want to remove as much moisture as possible for the crispiest tofu!
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