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.
Squeeze of lime juice
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.