For the Crispy Teriyaki Tofu
- 150g firm tofu, patted dry
- 1 tsp Tasmanian Olive Oil
- 1 tbsp cornflour (corn-starch)
- 1 tbsp miso paste
- 1 teaspoon of garlic paste
- 1 teaspoon of soy sauce or tamari
- ½ teaspoon chilli flakes
- 1 baby gem lettuce
- 1/2 small carrot, grated
- small handful fresh coriander
- small handful roasted cashews *optional
- 1 large spring onion, roughly chopped
- 1 tsp sesame seeds
- sweet chilli sauce, for serving
Pre-heat the oven to 200 degrees Celsius. Drain and pat the tofu down with a piece of kitchen towel. remove as much moisture as possible for the crispiest tofu. Cut the tofu into bite size cubes. Toss in a bowl first with the oil, then the cornflour until well coated. Be careful not to break the tofu up with your spoon!
Line a baking sheet with baking parchment and toss on the tofu, making sure the pieces are well spaced out. Bake in the oven for 20 minutes until golden and crisp.
Meanwhile, in a small bowl combine miso paste, garlic, soy sauce and chilli and stir until combined.
Transfer the roasted tofu to a small bowl, toss with the chilli-soy sauce until the pieces are completely coated, and return to the baking sheet to bake for a further 5 minutes until sticky and golden.
To assemble the lettuce wraps, pile each with carrot, coriander, cashews, tofu pieces and spring onion slices. Sprinkle each with sesame seeds and serve immediately with a small bowl of sweet chilli sauce on the side for dipping and drizzling.