22 February, 2016

Veggie lettuce wrap

 Cottage cheese (Paneer)/Tofu : 1 Cup (cut into cubes)
Carrots: 2
Ginger garlic paste: 1 tablespoon
Spring onion: for garnish
Roasted Peanuts:3-4 tablespoon
Jalapeno: 1 (optional)
Sesame seeds: 4 tablespoon
Soy Sauce: 1 tablespoon
Hot and sweet tomato sauce: 2 tablespoon
Orange: 1 (sliced into pieces)
Bean sprouts: 1 Cup
Oil: 1 tablespoon
Lettuce leaves: 4 heads (washed and dried)
Salt to taste

In a non stick pan, dry roast sesame seeds till it turns light golden in color. Transfer it to a bowl.
Add a tablespoon oil in the same pan and saute tofu cubes. Once the tofu starts browning, add ginger garlic paste. Saute it for a minute . Add sliced carrots. Saute it on high flame. Add soy sauce, hot and sweet tomato sauce to the pan. Stir it. Add salt and turn off the flame.
Add peanuts, orange  and bean sprouts. Gently stir it making sure the bean sprouts don't start wilting.

Arrange the lettuce leaves on the plate and divide the mixture among the leaves. Garnish spring onions over the mixture. Once wrapped , sprinkle toasted sesame seeds over the leaves.
Serve it immediately.

Your veggie lettuce wrap is ready to eat.

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