Satay tofu lettuce cups
Golden tofu coated in a peanut sauce, spooned into crisp lettuce cups with cucumber, carrot and coriander. Eat them with your hands, as a quick dinner or something to share.
- Time
- 20 min
- Serves
- 2
- Also
- Low carb
- Season
- Summer
Method
- Drain the tofu, pat it dry and cut it into 1.5 cm cubes.
- Whisk the peanut butter with the soy sauce, the juice of half the lime and 3 tablespoons of warm water until smooth.
- Warm the oil in a frying pan over a medium-high heat. Fry the tofu for 7 minutes, turning, until golden all over.
- Take the pan off the heat and stir in half the peanut sauce so it coats the tofu.
- Separate the lettuce into cups. Cut the cucumber into small sticks and grate the carrot. Roughly chop the peanuts.
- Fill the lettuce cups with the tofu, cucumber and carrot. Spoon over the rest of the sauce and finish with the coriander, the peanuts and the rest of the lime.
Tip Keep half the peanut sauce back to spoon on at the end; it gives a fresh hit on top. Thin it with warm water if it sets.
Per portion
| Energy | 501 kcal |
| Protein | 30 g |
| Carbohydrate | 13 g |
| of which sugars | 9 g |
| Fat | 35 g |
| of which saturates | 6 g |
| Fibre | 7 g |
| Salt | 1.53 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- firm tofu280 g
- peanut butter50 g
- soy sauce1 tbsp
- lime1
- little gem lettuce2
- cucumber½
- carrot1
- coriander½ bunch
- peanuts20 g
- olive oil1 tbsp
