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Lettuce Wraps with Tofu and Jasmine Rice

Monday, January 29th, 2024 | Farm Fresh

Serves 2 People
60 Minutes

These vegan lettuce wraps are a delicious combination of savoury, sweet and creamy. Our Organic Jasmine Rice is light and fluffy with a delicate fragrance, pairing perfectly with the Southeast Asian flavours of these lettuce wraps. Fun to assemble, they make for the perfect quick and easy lunch. Feel free to change up the ingredients to customise towards your own preferences! 

Ingredients

Umami Tofu
1 tbsp Dijon Mustard
2 tbsp Organic Tamari Soy Sauce
1.5 tbsp Organic Coconut Aminos
1.5 tbsp Organic Maple Syrup
1 tsp grated ginger
1 tsp minced garlic
1 tbsp Sesame Oil
0.5 tsp liquid smoke (optional)
200g tofu, cut into triangles or cubes

Satay Sauce
½ cup Crunchy Peanut Butter
½ lime
1 tsp Organic Maple Syrup
¼ tsp chilli flakes
1 tbsp Organic Tamari Soy Sauce
0.5 tsp grated ginger

Brown Jasmine Rice
½ cup Organic Brown Jasmine Rice
1 ¼ cup water

Lettuce Wraps
6- 8 cos hearts/leaves, washed
1 carrot, thinly sliced
½ cucumber, thinly sliced
¼ bunch coriander, chopped
½ red capsicum, thinly sliced
2-3 radish, thinly sliced
2-3 tsp Sambal oelek (optional)

Method

Umami Tofu

  1. Cut the tofu in triangles or cubes. Place tofu into a container.
  2. In a small bowl, combine all remaining ingredients.
  3. Pour the umami marinade over the tofu.
  4. Place into the fridge for 1-2 hours or for richer flavour marinade the tofu overnight.
  5. Slide tofu onto skewers. Heat 1 tbsp of sesame oil in a large pan. Fry tofu 3 minutes on each side or until golden brown. If you have any of the umami marinade left over, pour it over the tofu towards the end and fry it for an extra minute.

Satay Sauce

  1. Combine all ingredients in a small mixing bowl.
  2. Stir until well combined. The sauce should be smooth and thick.
  3. If too thick, add a splash of water, if too thin, add some extra peanut butter.

Brown Jasmine Rice

  1. Wash the brown jasmine rice, using a colander.
  2. Place the brown rice and the water in a medium pot over medium heat.
  3. Bring to boil, reduce the heat and cook for 20-30 minutes or until tender.

Assembly:

  1. Place 2-3 tbsp of brown jasmine rice into a cos heart.
  2. Top with carrot, cucumber, capsicum and radish.
  3. Finally add the tofu. Top with chopped coriander, 1 tbsp of satay sauce and ¼ tsp sambal oelek.

Recipe adopted from Honest to Goodness

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