← All recipes

🍽️ Tofu Salad Wraps

125 kcal · 30 min · 4 servings

Ingredients

• 25 g ginger (1 piece)
• 2 small garlic cloves
• 2 small carrots
• 2 small shallots
• 1 red chili pepper
• 350 g firm tofu
• 2 tbsp rapeseed oil
• salt
• pepper
• 2 tbsp soy sauce
• 75 ml classic vegetable broth
• 2 tbsp Thai fish sauce
• 40 g cashew nuts
• 8 medium-sized lettuce leaves
• 8 chives
• Hoisin sauce (for dipping)

Instructions

1. 1. Peel the ginger and the garlic.
2. 2. Finely chop the ginger and the garlic.
3. 3. Peel the carrots.
4. 4. Cut the carrots into very fine strips.
5. 5. Peel the shallots.
6. 6. Slice the shallots into thin rings.
7. 7. Halve the chili pepper.
8. 8. Remove the seeds from the chili pepper.
9. 9. Cut the chili pepper into very fine strips.
10. 10. Cut the tofu into cubes with a side length of 5 millimeters.
11. 11. Heat the oil in a non-stick pan.
12. 12. Fry the tofu cubes until golden brown over high heat.
13. 13. Shake the pan regularly so the tofu browns on all sides.
14. 14. Season the tofu with salt and pepper.
15. 15. Remove the tofu from the pan.
16. 16. Place a sieve on a bowl.
17. 17. Let the tofu drain in the sieve.
18. 18. Add garlic, ginger, and shallot rings to the pan.
19. 19. Sauté the ingredients until translucent over medium heat.
20. 20. Stir constantly.
21. 21. Add the carrot strips and the chili to the pan.
22. 22. Sauté everything for one more minute.
23. 23. Deglaze the vegetables with soy sauce, broth, and fish sauce.
24. 24. Let the mixture simmer uncovered over gentle heat.
25. 25. Cook for 2 minutes.
26. 26. Wait until the carrots are soft.
27. 27. Stir the tofu into the vegetable filling.
28. 28. Season the mixture again with salt and pepper.
29. 29. Let the filling cool down on a plate.
30. 30. Chop the cashew nuts.
31. 31. Wash the lettuce leaves.
32. 32. Dry the lettuce leaves in a salad spinner.
33. 33. Place the lettuce leaves on the work surface.
34. 34. Cover the leaves with a kitchen towel.
35. 35. Press the leaves lightly to break the leaf ribs.
36. 36. Distribute the cooled filling onto the lettuce leaves.
37. 37. Sprinkle the chopped cashew nuts over the filling.
38. 38. Fold the lettuce leaves up around the filling.
39. 39. Tie each wrap with a chive stalk.
40. 40. Serve the wraps on a plate.
41. 41. Serve Hoisin sauce for dipping.

Nutrition per serving

• kcal: 125
• Protein: 9 g · Fett/Fat: 8 g · Carbs: 4 g