Chinese-style tofu in lettuce wraps
Bring the flavours of East Asia to your outdoor celebration
- 25 minutes (plus at least an hour to marinate)
- Makes 18
- <0.5 of 5 a day
- Kcal63
- Fat2.7g
- Salt0.4g
- Sugar2.5g


Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- 1 clove garlic, finely diced
- 2cm root ginger, peeled and grated
- 4 tablespoons hoisin sauce
- 2 tablespoons reduced-salt soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons lime juice
- 450g tofu, pressed (if necessary)
- 1 x 225g can water chestnuts, drained and finely chopped
- 2 red peppers, finely diced
- 4 spring onions, finely sliced
- Light cooking spray oil
- 12 outer leaves from little gem lettuce, washed
Method
- To make the marinade, add the garlic, ginger, hoisin sauce, soy sauce, vinegar and lime juice into a large bowl and mix.
- Dice the tofu and add to the marinade with the chestnuts, red pepper and spring onions. Stir to coat thoroughly. Cover and refrigerate for at least 1 hour.
- Coat a large pan in spray oil and warm over a high heat. Transfer the marinated tofu and vegetables to the pan and stir continuously for about 6–8 minutes, or until the pepper is tender.
- Add a spoonful of the tofu and vegetables into the centre of each of the lettuce leaves and serve.
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