SERVES 4
INGREDIENTS
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1 small onion, finely chopped
4 x 150g firm tofu, finely diced (females)
4 x 250g firm tofu, finely diced (males)
2 teaspoons finely grated fresh ginger
1 red pepper, seeded, diced
2 shallots, ends trimmed, finely chopped
2 tablespoons fish sauce
2 tablespoons soy sauce
100g bean sprouts
8 large iceberg lettuce leaves, washed and dried
Chopped coriander to garnish
METHOD
- Heat oil in wok on high heat.
- Add garlic and onion and stir fry until soft. Add tofu, ginger, pepper and stir fry for 2 minutes. Add shallots and sauces and cook for 3 minutes.
- Remove from heat and add bean sprouts, stir until just wilted.
- Spoon into lettuce cups and garnish with chopped coriander.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 632.4kJ |
| Protein | 11.5g |
| Fat | 7.0g |
| Glycaemic carbohydrate | 8.8g |
| of which is sugar | 5.3g |
| Fibre | 3.1g |