TOFU & CARROT KIMCHI LETTUCE WRAPS

PREP + COOK TIME 35 MINUTES (+ STANDING) SERVES 4

¼ cup (60ml) soy sauce 1½ tablespoons caster sugar 2 cloves garlic, crushed ½ teaspoon sesame oil

400g firm tofu, drained,

cut into 1cm slices

1 medium red onion (170g),

cut into thin wedges

2 baby cos lettuces (260g),

leaves separated

1 medium nashi (200g), halved,

cored, sliced thinly

2 teaspoons toasted sesame seeds

CARROT KIMCHI

2 medium carrots (240g),

cut into long, thin strips 250g baby radishes, trimmed,

sliced thinly

4 green onions, sliced thinly 2 cloves garlic, crushed 2 teaspoons soy sauce 2 teaspoons caster sugar 1 teaspoon chilli flakes 1 Make carrot kimchi.

2 Meanwhile, stir soy sauce, sugar, garlic and oil in a medium bowl until sugar dissolves. Add tofu; toss to coat in marinade. Stand for 15 minutes.

3 Cook tofu and onion on a heated oiled grill plate (or grill or barbecue), over high heat, for 4 minutes or until golden brown and grill marks appear on both sides. Transfer tofu and onion to a plate; cover to keep warm.

4 Arrange lettuce on a large platter; top with tofu, onion, nashi and kimchi. Sprinkle with sesame seeds.

CARROT KIMCHI

Place all ingredients in a medium bowl; toss well to combine. Stand for 15 minutes.