ASIAN ICEBERG LETTUCE WRAPS

1. Marinate the Tofu 
   Slice the tofu into strips. In a shallow dish, mix soy sauce, rice wine vinegar, maple syrup, garlic, ginger, and oil. Add the tofu and marinate for at least 1 hour. 

2. Bake the Tofu 
   Preheat oven to 175°C. Transfer the marinated tofu to a lined baking tray and bake for 30 minutes. Set aside to cool. 

3. Cook the Noodles 
   Cook 80g raw vermicelli noodles according to the packet instructions. Drain and set aside. 

4. Prepare the Vegetables 
   Cut the carrot and capsicum into thin strips. Halve the cucumber lengthwise, scoop out the seeds with a spoon, and cut into batons. 

5. Make the Peanut Sauce 
   In a bowl, whisk together all sauce ingredients. Add a splash of water if needed to reach a drizzly consistency. 

6. Assemble the Wraps 
   Carefully peel 8 large iceberg lettuce leaves, usually the outer leaves are best. Double up the leaves for strength, using two per wrap. 
   Spread a spoonful of peanut sauce inside, then sprinkle with 1 tsp of crushed peanuts. Add a handful of vermicelli noodles, some carrot, capsicum, cucumber, a few tofu slices, and fresh herbs. Drizzle with more peanut sauce. 

7. Wrap and Serve 
   Roll each wrap tightly and secure with parchment paper or a toothpick. Repeat with remaining ingredients and serve immediately. 

WRAPPED LETTUCE

When it comes to lettuce, we cut out the middleman. Every bag of our Wrapped Lettuce is grown, harvested, packed, and delivered to your local store by LeaderBrand. Source of Folate.

• wb_sunny Available All Year Round
• grass Gisborne & Pukekohe
• tag_faces Gluten Free
• cruelty_free Vegan

Wraps 

•  2 head leaderBrand Iceberg lettuce leaves – 8 large iceberg lettuce leaves 
• 1 x 300g block tofu or you can use the protein of your choice 
• 3 tbsp soy sauce 
• 1½ tbsp rice wine vinegar 
• ½ tbsp maple syrup 
• 2 cloves garlic, minced 
• 1 tbsp freshly grated ginger 
• 2 tbsp neutral oil 

Peanut Sauce 

• 100g smooth peanut butter 
• 1½ tbsp soy sauce 
• 1 tbsp rice wine vinegar 
• 1 tbsp maple syrup 
• 1 clove garlic, minced 
• 2 tbsp freshly grated ginger 
• 1 tbsp lime juice 
• 1 tsp sriracha 
• Water, to loosen if needed 

Toppings 

• 1 large carrot, julienned 
• 1 red capsicum, julienned 
• 1 cucumber, seeds removed and cut into thin batons 
• 1 cup fresh mint leaves 
• 1 cup fresh coriander leaves 
• 4 tbsp crushed peanuts 
• 80g vermicelli noodles