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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These vegan lettuce wraps are loaded with crispy, golden tofu and topped with a healthier chilli-lime dressing for a light and fresh low-calorie meal!
1 Combine cornflour and chilli flakes in a large zip-lock bag. Add tofu, seal bag and toss to coat. Remove tofu and set aside.
2 In a large bowl toss together cabbage, carrot and snow peas. In a small bowl combine lime juice, chilli, sugar and soy sauce, stirring to dissolve sugar. Set aside.
3 Cook rice noodles according to packet instructions, or until al dente. Rinse under cold running water, drain well and set aside to cool.
4 Meanwhile, heat oil in a large wok over high heat. Stir-fry tofu, in 2 batches, for 3-4 minutes, or until golden and crisp. Transfer tofu to a plate lined with paper towels to soak up any excess oil.
5 Divide noodles and salad between lettuce leaves. Top with stir-fried tofu and drizzle with chilli-lime dressing. Serve lettuce wraps immediately.
If you can’t find limes, use packaged lime juice.
If you can’t find brown rice vermicelli noodles, just use regular vermicelli noodles.
Make it low FODMAP: Use green beans instead of snow peas.
Make it gluten free: Check cornflour, tofu and soy sauce are gluten free.
Calories 294 cal
Kilojoules 1230 kJ
Total fat 10 g
Saturated fat 2 g
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