Lettuce cups with spiced tofu and carrots

Ingredients

For 1 serving

• Iceberg lettuce60 g
• Tofu130 g
• Carrots1
• Tamari1 tablespoon
• Ginger3 g
• Sesame oil1 teaspoon
• Peanuts10 g
• White rice30 g

Contains: nuts, soy, sesame

Method

1. Rinse the rice, put it in a small pan with a little less than twice its weight in water, bring to the boil, turn the heat to minimum, cover and cook for 12 minutes, until the water is absorbed; let it rest covered.
2. Meanwhile carefully peel off the best leaves of the iceberg lettuce, wash and dry them: they will be your boats. Peel and grate the carrot; peel and grate the ginger.
3. Drain the tofu, pat it dry and crumble it by hand.
4. Heat the sesame oil in a frying pan over medium-high heat, add the tofu and ginger and stir-fry for 4 minutes, until the tofu is golden; pour in the tamari and cook for 1 more minute, until absorbed.
5. Roughly chop the peanuts; fill the lettuce leaves with rice, tofu and carrot and finish with the peanuts.