INGREDIENTS

Cooking oil
1 brown onion, diced.
1 tsp crushed garlic
1 tsp minced ginger
1 block firm tofu drained and grated.
1 carrot peeled and grated.
1/4 cup tamari sauce
1 Tbsp maple syrup or honey
1 Tbsp rice vinegar
1 Tsp toasted sesame oil
1/2 tsp. red pepper flakes

SERVE WITH:
Romaine lettuce, leaves separated, for serving.
Chopped peanuts.
Coriander
Lemon wedges, for serving.

DIRECTIONS

Grate the tofu and carrot and pop in a bowl for later. In another small bowl, whisk together tamari sauce, maple, vinegar, sesame oil and red pepper flakes,

In a large pan over medium-high heat. Add oil, onion, garlic, and ginger - stir continuously until the onion has softened.

Add the tofu and carrot and cook for a further 5 minutes. Add in the tamari sauce mixture until the liquid has been mostly absorbed into the tofu.

Prepared the romaine lettuce into individual leaves. Scoop tofu mixture onto a leaf, repeat and top with your favourite toppings - we suggest coriander, peanuts, chilli oil and a squeeze of lemon juice.