Lettuce Cups with Tofu and Beef
- 1 tbsp bottled chilli-garlic sauce
- 1 1/2 tsp toasted sesame oil
- 3 tbsp low-sodium soy sauce
- 60ml hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp sherry or Chinese cooking wine
- 225g extra-firm tofu
- 2 tsp rapeseed oil
- 2 tbsp finely-chopped fresh ginger
- 4 spring onions, greens trimmed and reserved, thinly sliced
- 225g lean beef mince (90 percent or leaner)
- 25g finely diced water chestnuts
- 1 large head Bibb lettuce, outer leaves discarded, leaves separated
- 1 red pepper, finely diced
- 30g chopped peanuts
2) Slice the tofu into 1cm thick slabs and lay the slices on top of kitchen towels. Use more kitchen towels to firmly pat the tofu in order to remove as much water as possible. This should take about two minutes and use about three kitchen towels. Finely chop dried tofu and set aside.
3) Heat the oil in a wok or extra-large frying-pan over medium heat. Add the ginger and spring onion whites and cook until spring onion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add beef mince and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.
4) Fill each lettuce leaf with the filling. Serve garnished with spring onion greens, red peppers and peanuts.
(serving size: 150g filling and 2 large or 4 small lettuce leaves)
Calories 260; Total Fat 13 g; (Sat Fat 1.5 g, Mono Fat 5 g, Poly Fat 3.5 g) ; Protein 16 g; Carb 19 g; Fiber 5 g; Cholesterol 15 mg; Sodium 630 mg
Excellent source of: Protein, Vitamin A, Vitamin C, Folate, Vitamin K, Iron, Manganese
Good source of: Fiber, Niacin, Vitamin B6, Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc
Tags: Healthy, Diabetic, High Fiber, Low Carbohydrate, Low Cholesterol, Dairy Free
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