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Ginger Honey Tofu Lettuce Cups Lee Kum Kee

Ginger Honey Tofu Lettuce Cups

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    10mins

Healthy Vegetarian Chinese Food Fusion Asian Food Vegetable Rice or Noodle Appetizer Dinner Lunch Less Than 30 mins Less Than 60 mins Quick Recipes

What You Will Need

Ingredients

  • 1 pack Ginger & Honey marinated Tofu
  • 2 cups Brown rice & quinoa
  • 2 tbsp Peanut oil
  • Handful Fresh coriander
  • 2 Small carrots, julienned
  • 1/3 Cucumber, cut into matchsticks
  • 2 Spring onions, sliced
  • 1 tbsp Lee Kum Kee White Vinegar
  • ½ Red chilli, seeds removed and sliced
  • 2 heads Baby cos lettuce, separated
  • ½ cup Unsalted roasted peanuts, roughly chopped

Dipping

  • Lee Kum Kee Dumpling sauce

Made with
Lee Kum Kee products

White Vinegar 473ml

Cooking and Dipping Sauces

White Vinegar
Seasoned Soy Sauce For Dumpling 207mL

Soy Sauce

Seasoned Soy Sauce For Dumpling

How to make it

  1. Open the marinated tofu pack & remove tofu. Reserve the marinade. Crush the tofu with a fork.

  2. Heat the peanut oil in a wok or a fry pan. Add the tofu and stir fry until heated through. Add the rice and mix well. Pour in reserved marinade and continue to cook until the liquid has reduced. Stir in coriander .Set aside.

  3. Meanwhile, place the carrot, spring onion, cucumber, vinegar and chilli in a small bowl and toss to combine. Leave to pickle for at least 10 minutes, stirring occasionally to coat the vegetables.

  4. Place the tofu scramble, vege pickle in the lettuce cups. Top with some extra spring onion, chilli and peanuts. Serve with dumpling sauce.