Teriyaki tofu lettuce cups
These vegan lettuce wraps are filled with teriyaki tofu, sweet mango and crunchy carrots and peppers.
- CourseMain meal
- Prepare20 mins
- Cook10 mins
- Total time30 mins
- 280g firm tofu
- 100g pack Miso Tasty Sweet & Sticky Teriyaki
- 1/2 x 1 mango, about 150g, peeled
- 100g cucumber, deseeded
- 1 red romano pepper, deseeded
- 1 carrot, peeled
- 1 tsp toasted sesame oil
- 1/2 x 1 lime, juiced
- 2 little gem lettuce, leaves separated
- 2 salad onions, finely sliced
- ½ tsp black or toasted white sesame seeds
Preheat the grill to high. Cut the tofu into 1cm-thick slices and arrange on a foil-lined tray. Brush the tops with 2 tbsp teriyaki glaze and grill for 4-5 minutes until golden. Turn, brush with another 2 tbsp teriyaki glaze and grill for another 4-5 minutes until golden. Set aside to cool slightly.
Meanwhile, prepare all the remaining ingredients, cutting the mango, cucumber, pepper and carrot into 4cm strips. Toss the strips with the sesame oil and lime juice.
Arrange 16 of the larger lettuce leaves on a platter and fill with the chopped salad.
Cut the tofu into strips and arrange on top. Sprinkle with the salad onions and sesame seeds and serve immediately.
The teriyaki marinade also works well with fish and meat, so swap the tofu for prawns or chicken breast and cook according to the pack instructions until piping hot and cooked throughout.
Typical values per serving when made using specific products in recipe