Lettuce cups with ginger stir-fried tofu

Ingredients

For 1 serving

• Iceberg lettuce110 g
• Tofu160 g
• Carrots45 g
• Soy sauce11 ml
• Ginger7 g
• Sesame oil4 g

Contains: gluten, soy, sesame

Method

1. Gently peel off the iceberg lettuce leaves, choosing the cup-shaped ones; wash, dry and keep them in the fridge until needed.
2. Drain the tofu, pat it dry with kitchen paper and crumble it with your fingers; peel the carrot and chop it finely; peel the ginger and grate it.
3. Heat the sesame oil in a frying pan or wok over high heat, add the tofu, carrot and ginger and stir-fry for 5 minutes, stirring often, until the tofu is golden in places.
4. Pour in the soy sauce and stir for 30 seconds, until absorbed.
5. Spoon the hot tofu into the lettuce cups and serve straight away.