Wrap Battle: Crispy Tofu Lettuce Cups

Grab this

• 450 g extra-firm tofu, pressed and cut into 2 cm cubes
• 2 tbsp cornstarch
• 1 tbsp neutral cooking oil
• 2 tbsp reduced-sodium tamari
• 1 tbsp maple syrup
• 1 tbsp fresh lime juice
• 2 tsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 small garlic clove, finely grated
• 12 large butter lettuce leaves
• 1 medium carrot, cut into fine matchsticks
• 1/2 English cucumber, cut into fine matchsticks
• 3 green onions, thinly sliced
• 2 tbsp toasted sesame seeds
• 1 lime, cut into wedges

Do this

1. Pat the pressed tofu dry, toss it with the cornstarch and shake off any loose excess.
2. Heat the neutral oil in a large non-stick skillet over medium-high heat. Cook the tofu for 8 to 10 minutes, turning occasionally, until crisp and golden on several sides.
3. Whisk the tamari, maple syrup, lime juice, sesame oil, ginger and garlic in a small bowl.
4. Lower the heat to medium, pour the sauce over the tofu and toss for 1 to 2 minutes until the cubes are glossy and the sauce lightly clings.
5. Arrange the lettuce leaves on a platter. Divide the tofu, carrot and cucumber among them, then finish with green onion and sesame seeds.
6. Serve immediately with lime wedges and any remaining pan sauce spooned lightly over the cups.