Summary

Ingredients

For the filling:

• 2 teaspoons oil, neutral
• 1 onion (s), diced into small pieces
• 1 tablespoon ginger, chopped
• 1 tablespoon lemongrass paste
• 2 cloves garlic, chopped
• 450 g tofu, firmer
• 230 g water chestnuts, drained, finely chopped
• 4 tablespoon soy sauce
• 4 tablespoon sauce (hoisin sauce)
• 1 teaspoon chilli sauce (Sriracha)
• 12 leaves iceberg lettuce

Also: (for the side dishes)

• 1 large carrot (s), peeled, coarsely grated
• 0.5 ½ cup spring onion (s), cut into rings
• 0.5 ½ cup mint, fresh, chopped
• 0.5 ½ cup peanuts, finely chopped
• Sauce (Hoisin Sauce)
• Chili Sauce (Sriracha)

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Instructions

1. For the filling, heat the oil in a pan on medium heat. Add onion, ginger, lemongrass, and garlic and sauté for 7-10 minutes, or until onions soften. Add the tofu and water chestnuts, crumble the tofu into small pieces.
2. Fry for about 4 minutes. Then add the soy sauce, the hoisin sauce and the chilli sauce. Transfer the filling to a bowl for serving.
3. Place the lettuce leaves on a serving plate and place the side dishes in small bowls. The guests can now take a leaf of lettuce each, fill the tofu mixture in the middle and place the side dishes on top.
4. Then roll up the lettuce leaf into a wrap and enjoy. It can be eaten with the fingers.