Tofu peanut lettuce cups

snack · ⏱ 35 min · 6 portions · 14.0 g carbs / portion · vegan · allergens: peanut, sesame, soy

v3 · rb0e705f985 20260727Z1751 10 g shiitake mushroom 85 ml boiling water 50 g spring onion 2 tbsp kecap manis ⏳ ⏱ 15 min soak shiitake mushrooms ⏳ lift shiitake from soaking liquid and slice 🍳 ⏱ 10 min fry tofu until lightly golden 🍳 ⏱ 3 min fry shiitake carrot half spring onions and salt 🍳 ⏱ 2 min fry peanuts kecap manis sesame oil and soaking water until reduced 🌀 combine tofu with shiitake carrot and peanut mixture ⏳ cool the tofu mixture 🌀 stir in remaining kecap manis spring onions vinegar and coriander leaves ⏳ refrigerate tofu mixture until needed 🍽 spoon tofu mixture into lettuce leaves and wrap Tofu Peanut Lettuce Cups 🥗 3 tbsp vegetable oil 400 g tofu 130 g carrot sea salt to taste 50 g roasted salted peanut ½ tsp sesame oil 2 tbsp rice-wine vinegar 15 g coriander leaf 1½ tbsp soy sauce 1½ tbsp soft brown sugar 2 pieces baby gem lettuce 42 ml vegetable oil, tofu carrot, sea salt half · 25 g spring onion roasted salted peanut, sesame oil 1 tbsp 42 ml remaining kecap · 1 tbsp kecap manis remaining · 25 g spring onion rice-wine vinegar, coriander leaf soy sauce, soft brown sugar, baby gem lettuce
http://flowcooking.food/en-us/recipe/844/tofu-peanut-lettuce-cups/