This is my go-to for a satisfying but low carb lunch or dinner. Layers of different textures and tang make it enjoyable and moreish to eat. Crunchy lettuce and vegetables, a sharp vinaigrette, creamy peanut butter, smoky tofu and a lime chilli twist. It may seem complicated at first but beginning to end it should only take about 20 minutes to put together. Unfortunately I got carried away and eat most of the wraps before remembering to take pictures but trust me they are worth trying out.
For 2
Ingredients
Dressing
Squeeze of lime juice
Sriracha sauce
First start with cutting the tofu into 1 cm slices, place in a bowl and splash some soy sauce over them and grind some black pepper. Give them a good rub and leave to marinate for 10 minutes or so.
Prep the salad leaves, wash the leaves and pat dry.
Using a julienne peeler, make strips out of the carrot, courgette and ginger and place in a bowl. If you don’t have a peeler then finely cut by hand or grate. Finely slice the radishes and spring onions and add to the mix. I didn’t have any herbs to hand today but I would usually add some chopped coriander too. Leave the veg to the side until you are ready to wrap.
In a small bowl prepare the dressing by mixing the sesame oil, soy sauce, vinegar and lime juice. Add to the vegetables when you are ready to wrap.
Heat a tablespoon of neutral oil in a pan until hot and fry the tofu on both sides, charring slightly to get it a bit crispy and blackened on the outside, around 5 mins on each side at a hot temperature should do it.
Mix the dressing into the vegetables and then you can start to build your wraps.
Take a lettuce leave and blob on a spoon of peanut butter, add a slice of tofu and top with the vegetables, add a further squeeze of lime and a drizzle of sriracha and take a bite.
rainydays 