Asian Hoisin Lettuce Wraps

Ingredients for 3 servings:

• 200 g smoked tofu
• 170 g water chestnuts
• 3 garlic cloves
• 2 carrots
• 1 iceberg lettuce
• 1 bunch of spring onions
• 1 handful of peanuts
• some oil
• salt and pepper
• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp ground ginger

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegan, with soy mince, vegetables and peanuts

Crumble the tofu in a blender or with a fork. Roughly chop the water chestnuts, garlic cloves, and peanuts. Cut the carrots into sticks and the spring onions into slices, separating the white parts from the green parts. Remove the stalk of the iceberg lettuce and discard the outer leaves. Carefully separate the leaves and place three leaves on each plate. Heat a little oil in a wok and fry the tofu until crispy all over, seasoning with salt and pepper. Add the carrots and fry for 2 minutes. Add the white parts of the spring onions and the garlic and sauté until translucent. Then stir in the water chestnuts, the green parts of the spring onions, and the sauce ingredients and let everything sit on the stove for a short while. Spread the mixture among the lettuce leaves, garnish with the peanuts, and drizzle with a little hoisin sauce. Tip: You can find a recipe for homemade hoisin sauce in my recipe overview.