This recipe is a light and quick meal which is packed full of protein and gut-loving probiotics
Not only that, it tastes like it shouldn’t be good for you with a rich and luscious spicy sauce that coats the tofu and will have you coming back for more.
Tofu is one of the best plant-based sources of protein and it provides all the essential amino acids your body needs whilst being low in fat and high in fibre making it the perfect food for when you’re resetting your system.
With the miso, a fermented
soybean paste from Japan, you’re getting a probiotic-rich food perfect for reintroducing good bacteria to the digestive tract after the upheaval that may have been caused from common festive activities including alcohol consumption and eating rich or sugary foods.
With both your liver and digestion getting some loving, this recipe is the perfect way to treat and detoxify
Gluten free, vegan, vegetarian
Makes around 10 cups, depending on the size of your lettuce
Spicy miso sauce
- 2 tbsp organic gluten-free white miso paste
- ¼ cup hulled tahini
- 1 tbsp maple syrup or honey
- 2 tbsp sriracha hot sauce or other chilli sauce
- 1 tbsp tamari
- 1 tspn sesame oil
- 1 tspn rice wine vinegar
- 2 garlic cloves, minced
- ½ tbsp fresh ginger, grated
- 3-4 tbsp water
- 500g extra firm organic tofu, drained and cut into 1cm cubes
- 2 tablespoons ghee or coconut oil
- A whole iceberg, cos or butter lettuce
- Spring onions, tops discarded
- Fresh red chilli
- Sesame seeds, black or white
How to make
- Prepare your lettuce by breaking it apart into cups, gently washing each cup if needed and arranging them on a plate ready to be filled. Thinly slice the spring onion and fresh chilli for garnishing and have your sesame seeds ready to go to sprinkle on top
- In a food processor or blender, blitz together the sauce ingredients excluding the water until everything comes together as a smooth paste. Then add the water, one tablespoon at a time until the sauce is loose enough to pour. Set aside
- To cook your tofu, heat the oil in a medium-sized frypan on the stove over a high heat. Add the tofu cubes, frying them for 5 minutes and turning them throughout until each side is golden and crispy. Remove the pan from the heat and add the sauce to the pan, tossing until everything is well coated in the sauce and it starts to smell fragrant. If you need to add another one or two tablespoons of water to loosen the sauce again, you can
- Divide the sauced tofu across the lettuce cups, garnish with spring onion, chilli and sesame seeds and enjoy immediately!
Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.
Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.
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