Hazelnut Asian Lettuce Wrap
Hazelnut Asian Lettuce Wraps are a delicious and healthy appetizer that is perfect for parties or as a light lunch. These wraps are vegetarian, gluten-free, and vegan, making them suitable for many dietary preferences. The hazelnuts add a rich and nutty flavor and are a great source of healthy fats. However, people with a nut allergy should avoid this dish
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
128 kcal
Protein
8 g
Carbs
6 g
Fat
9 g
Fiber
2 g
Ingredients
Soy sauce
2 tsp (10g)
Rice Vinegar
1 tbsp (15g)
Sesame Oil
1 tsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Ginger, fresh
1.5 tsp grated (3g)
Iceberg Lettuce
10 medium leaf (150g)
Hazelnuts
0.5 cup, chopped (50g)
Chilli flakes
1 tsp (2g)
Tofu (Pro Plant)
1 cup, crumbled (200g)
Carrot
0.5 cup, shredded (100g)
Spring Onions, Raw
0.25 cup, chopped (50g)
Green Bell pepper
0.5 cup, sliced (100g)
Instructions
Preparation
Roast the Hazelnuts:
- Roast raw hazelnuts in an oven at 180°C (350°F) for 10 minutes or until fragrant.
- Let them cool and chop them into small pieces.
Prepare Sauce:
- Mix soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and chili flakes in a small bowl. Set aside.
Cooking Steps
Heat a large skillet over medium heat. Add sesame oil and let it warm.
Add the crumbled tofu to the skillet. Sauté for 3-4 minutes until lightly golden.
Add the minced garlic and grated ginger to the tofu. Cook for another 1-2 minutes until fragrant.
Pour the prepared sauce over the tofu and stir well to coat. Let it cook for 1-2 minutes.
Remove the skillet from heat and mix in the roasted hazelnuts.
Arrange the lettuce leaves on a plate. Place a small amount of tofu mixture onto each lettuce leaf.
Top with shredded carrots, sliced red bell peppers and chopped spring onions.
Serve immediately.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.