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cambodian

Spicy Lemongrass Tofu Lettuce Wraps With Roasted Peanuts

This stir-fried dish pairs firm tofu, cubed with lemongrass, tender inner part finely minced, romaine lettuce leaves and roasted peanuts, crushed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Vegetarian Vegan High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
28 g Carbohydrates
55 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 260g firm tofu, cubed 198 kcal
  • 26g vegetable oil 230 kcal
  • 18g lemongrass, tender inner part finely minced 6 kcal
  • 8g garlic, minced 12 kcal
  • 6g thai chilies, sliced 2 kcal
  • 14g soy sauce 10 kcal
  • 18g lime juice 5 kcal
  • 6g white sugar 23 kcal
  • 120g romaine lettuce leaves 18 kcal
  • 30g roasted peanuts, crushed 170 kcal
  • 10g fresh mint leaves 4 kcal
  • 12g fresh cilantro, chopped 4 kcal

Cooking instructions

  1. firm tofuvegetable oil
    Pat tofu dry and cut into small cubes. Heat vegetable oil in a skillet over medium-high heat and fry tofu until golden on most sides, 6 to 8 minutes.
  2. lemongrassgarlic
    Add lemongrass, garlic, and chili and stir-fry 30 seconds until fragrant.
  3. soy saucelime juicewhite sugar
    Stir in soy sauce, lime juice, and sugar. Toss to coat and let the sauce reduce for 30 to 60 seconds.
  4. Turn off heat and stir in half the herbs.
  5. firm tofuromaine lettuce leavesroasted peanuts
    Spoon tofu into lettuce leaves and top with peanuts and remaining herbs.
  6. Serve immediately as wraps.

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