Tofu Lettuce Wraps - cooking recipe

Ingredients

4 tablespoons soy sauce
1 teaspoon Chinese five spice powder
3 tablespoons clear honey
3 tablespoons sherry wine
5 cm piece fresh gingerroot, peeled and finely grated
2 red chilies, seeded and thinly sliced
300 g tofu, pieces
1 small iceberg lettuce
1 tablespoon sesame oil
2 carrots, cut into matchsticks
1/2 small cucumber, cut into matchsticks
200 g bean sprouts

Preparation

Mix together the soy sauce, chinese five spice powder, honey, sherry, ginger, chillies and tofu. Toss well and leave to marinate for 30 minutes.
Meanwhile, remove 4 outer leaves from the lettuce. Rinse in cold water, shake off any excess and chill for 30 minutes.
Heat the oil in the wok. Lift the tofu out of the marinade and stir fry over a high heat for 2 minutes. Add the carrots and stir fry for a further 2 minutes. Remove from the heat and stir inn the cucumber, been sprouts and coriander, Put the lettuce leaves on 4 plates and divide the tofu mixture between them. Wrap each leaf around the filling and serve immediately with extra soy sauce.