Summary

Ingredients

• 200 g smoked tofu
• 170 g water chestnuts
• 3 clove (s) garlic
• 2 carrot (s)
• 1 iceberg lettuce
• 1 bunch spring onion (s)
• 1 handful peanuts
• some oil
• salt and pepper

For the sauce:

• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon ginger, ground

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Instructions

1. Crumble the tofu in a blender or with a fork. Roughly chop the water chestnuts, garlic cloves and peanuts. Slice the carrots, slice the spring onions, separate the white part from the green.
2. Remove the stalk of the iceberg lettuce and discard the outer leaves. Carefully separate the leaves and place 3 leaves on each plate.
3. Heat some oil in a wok and fry the tofu all over until crispy, with salt and pepper in between. Add the carrots and fry for 2 minutes.
4. Add the white part of the spring onions and the garlic and sweat until translucent. Then stir in the water chestnuts, the green part of the spring onions and the sauce ingredients and leave everything together briefly on the stove.
5. Spread the mixture on the lettuce leaves, garnish with the peanuts and drizzle with a little hoisin sauce.
6. Tip: You can find a recipe for homemade hoisin sauce in my recipe overview.