A healthy vegetarian version of everyones favourite Chinese entree.
Cut all the vegetables in preparation.
Cut tofu into cubes and place in a pan filled with water. Bring to the boil until the tofu rises to the surface of the water. Drain water and transfer tofu to a food processor and process to a coarse consistency.
Heat 1 tbs sesame oil in a wok and add mushrooms, garlic, chilli and crushed coriander root. Stir-fry for 3 to 4 minutes.
Add the minced tofu, tamari, and ¾ of the shallots.
Stir through lemon juice, pumpkin seeds and coriander leaves.
Serve mixture spooned into lettuce leaves with reserved shallots on top.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 10 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 903 kj |
| Calories | 216 kcal |
| Fat | 16 g |
| Saturated Fat | 2 g |
| Total Carbohydrate | 5 g |
| Total Protein | 16 g |
| Fibre | 5 g |
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