Main Filling
2 tsp. Olive oil
1 medium Onion, thinly sliced
1 large Carrot thinly sliced
1 cup thinly sliced bell peppers
small bowl of spring onions
1 Tbs. minced fresh ginger
2 cloves garlic, minced
1 bowl extra-firm tofu, crumbled
2 tbsp Finely chopped peanuts
2 Tbs soy sauce
4 Tbs. chilli sauce
1tbsp Vinegar
Salt to taste
Iceberg lettuce leaves
Directions
To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, and garlic, and cook until onions are soft and beginning to brown. Add carrots, bell pepper and fry them for 5mins. Add chopped peanuts and fry for a while.
Later add crumbled tofu and cook 4 minutes, or until heated through. Stir in soy sauce, chilli sauce, and vinegar, salt . Lastly add the spring onions.
Transfer to a bowl.
Place lettuce leaves on platter, and set out the tofu mixture in between and wrap the lettuce leaves with a toothpick.
