4 Serves
35 Mins
Soak the whole red chilies in warm water for 10 minutes, then drain and process them into a smooth paste using a mortar and pestle or food processor.
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Vitamin K
339 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
406 µg / 400 µgCalcium
867 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
169 mg / 420 mgPhosphorus
481 mg / 1,250 mgPotassium
1305 mg / 4,700 mgSodium
774 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
16 g / 28 gSugar
17 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Heat the cooking oil in a non-stick wok or skillet over medium-high heat. Add the minced garlic, grated ginger, and sesame seeds, sautéing until fragrant.
Add the sliced green onions and carrots to the pan, stirring frequently until the vegetables are tender-crisp.
Stir in the prepared chili paste, soy sauce, and white vinegar, ensuring the vegetables are evenly coated.
Add the cubed tofu to the pan, cover, and cook for 2 minutes to allow the flavors to penetrate.
Incorporate the chickpeas, salt, and maple syrup. Cover and cook for an additional 2 minutes, then stir in the fresh cilantro and remove from heat.
Spoon the tofu and chickpea mixture into fresh lettuce leaves and finish with a light drizzle of lemon juice before serving.
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