peanut noodle lettuce cups 🥬
Chloe Ella Wheatland Ding- Dec 16, 2024
- 1 min read
Updated: Feb 14
A quick and fresh high-protein snack for the savoury snacker! The peanut sauce is so dang flavoursome that you’ll want to drink it.
peanut sauce:
- 1 cup peanut butter
- 1/2 cup water
- 1/4 cup tamari
- juice of a lime
- 2 & 1/2 tbsp rice malt syrup
- 1 heaped tbsp gochujang
- 1 clove garlic
- 1inch knob ginger
tofu:
- 450g extra-firm tofu, pressed, drained and diced
- 1/2 tbsp sesame oil
- pinch of salt and pepper
other:
- 270g dry udon noodles
- 2 heads cos lettuce
- sesame seeds and coriander (to serve)
1. To a food processor, add all the peanut sauce ingredients and process until smooth. Add a dash more water if needed. Transfer to a jar and set aside.
2. Boil a saucepan of water. Add the noodles and cook according to package instructions. Drain and set aside.
3. Heat sesame oil in a fry pan over medium heat. Add the tofu and cook for 4 to 5 minutes, flipping regularly to toast each side. Season well and remove from heat.
4. To serve, fill the lettuce leaves with the udon noodles followed by the sesame tofu. Drizzle over the peanut sauce and garnish with sesame seeds and coriander.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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