Crispy Tofu Lettuce Wraps

with Firecracker Sauce
Calorie smart
Crispy tofu, carrots and radish all come together in a creamy, zingy peanut-based firecracker sauce.
Cooking time: 30 min
Cals 559 · Prot 24 · Carbs 44 · Fat 31
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Firm tofu
500 Grams
Corn starch
30 Grams
Vegetable oil
2 Tbsp

Firecracker sauce

Peanut butter
30 Grams
Sweet chilli sauce
40 ML
Sambal oelek
10 Grams
Garlic powder
2 Grams
Soy sauce
20 ML
Sesame oil
15 ML


1 Piece
1 Piece
Red radish
125 Grams
Spring onion
40 Grams
Baby gem lettuce
3 Piece
Salted peanuts
40 Grams


1 Firecracker sauce
In a bowl whisk the peanut butter, sweet chilli sauce, sambal oelek (spicy!), garlic powder, soy saucesesame oil and a squeeze of lime juice. Set aside. 
2 Coat tofu
Drain and chop the tofu into bite-sized cubes. Add the corn starch to a bowl. Toss the tofu cubes in the starch until coated.
3 Fry
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the tofu cubes and fry for 8-10 min until golden and crispy. 
4 Prep
Meanwhile, peel the carrot, then continue peeling until you are left with a pile of carrot ribbons. Stack the ribbons on top of one another, then slice them into thin sticks. Alternatively, peel and grate the carrots. Slice the red radish. Finely chop the spring onion. Trim the gem lettuce and separate the leaves.
5 Serve
Load the gem lettuce with the firecracker saucecarrots, radish, crispy tofuspring onions and peanuts. Slice the remaining lime into wedges and serve alongside.
Tips for fussy eaters
Sensitive to spice? Leave the sambal oelek out!
Pro tip
Pressed for time? Serve this as a regular salad instead!

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