TOFU & CAR­ROT KIM­CHI LET­TUCE WRAPS

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

The Australian Women’s Weekly Food Magazine - - Lifestyle Vegetarian -

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.

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