125 ml (1/2 cup) water
375 ml (1 1/2 cups) shredded vegetable mix (carrots and broccoli stems)
1 pkg (250 g) stir-fry tofu in sweet and sour sauce
1 can (227 ml/8 oz) sliced water chestnuts, drained
1 head butter or Boston lettuce
Lime wedges (optional)
Chopped tomato (optional)
In a large skillet, heat water over medium-high heat. Add vegetable mix and cook for 2 to 3 minutes until softened. Add tofu with sauce and water chestnuts and simmer for about 2 minutes, stirring often.
Remove from heat and let cool in fridge for about an hour. Spoon into lettuce leaves. Squeeze lime juice over, if using, and top with tomato, if desired. Roll up and serve.
Makes 4 servings.
Source: Sunrise Soya Foods Stir-fry Tofu n’ Sauce.