½ Red Onion
2 cloves garlic
1.5cm piece of fresh ginger (grated)
4 baby corns (chopped)
150g crumbled firm tofu
2 small sweet potatoes (grated) – you can use carrots, I just had sweet potatoes coming out of my ears.
3 tbsp chopped peanuts
3 big leaves of spring greens (or any green leafy veg you wish to add)
2 small red chillies
Juice of 1 lemon
2 tbsp sesame oil
Handful of fresh mint
3-4 leaves (cups) of iceburg lettuce (to serve)
Sesame seeds (to serve)
Coconut yoghurt (to serve)
Fresh coriander (to serve)
Put the diced onion, sliced garlic, ginger, corn, tofu sweet potatoes, peanuts, and chilli into a non stick frying pan with 2 tbsp sesame oil and fry on a medium heat.
Add the lemon juice and chopped greens to the pan and continue to stir.
After 10 minutes its cooked! Add the chopped mint, a little more sesame oil and salt and pepper to taste. Then spoon into your lettuce cups. Top with a drizzle of coconut yoghurt, some sesame seeds and some fresh coriander!