Lettuce Wraps

Drain and press the tofu and then crumble using a fork or masher into a large heated frying pan with a tablespoon of oil. Fry until golden then set aside.

Heat remaining oil on high in the same pan and add the ginger and garlic. Stir until brown, about 30 seconds. Reduce heat to medium and return tofu to pan. Add the soy sauce, sesame oil, sugar and cornflour. Mix together then stir in the mushrooms, chestnut, bamboo shoots, celery and chilli. Cook a further 2-5 minutes until just tender.

To make each wrap, smear some hoisin sauce on a lettuce leaf, spoon a small handful of veggie mixture into the centre and wrap up. Serve immediately. 

  • 200 g extra-firm tofu
  • 2 Tbsp oil
  • 1 tsp garlic, chopped
  • 1 tsp ginger, chopped
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp cornflour


  • 1/4 C mushrooms, chopped
  • 1/4 C water chestnut, chopped
  • 1/4 C bamboo shoots, chopped
  • 1/4 C celery, chopped
  • Chilli to taste (optional)


  • Hoisin sauce
  • 1 iceberg lettuce, crispy