Leftover Lettuce Recipe - Garlic & Chilli Glazed Grilled Lettuce
Leftover Lettuce? Romaine, iceberg or butterhead, you can use any leftover lettuce to make this delicious grilled vegan friendly recipe served with noodles and tofu. Delicious and packed with flavour, this turns limp lettuce into a delicious crunchy flavour carrier!
- 2 romaine lettuce or 1 iceberg lettuce quartered Any kind of lettuce will work, don't worry if you don't have a full head of lettuce either, just use leftovers
- 3-4 radishes you can use leftover carrot, courgette, or cabbage for this too
- 250 g firm tofu
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- 190 g noodles either medium wheat noodles or udon noodles
For the sauce / dressing
- 4 tbsp sesame oil
- 2 tbsp soy sauce or tamari
- 1 clove minced garlic
- 3 cm piece ginger minced
- 1 tsp chilli flakes
- 1 tsp brown sugar it 1 tbsp maple syrup
Start by placing the Combi Steam Oven on Grill Setting 1, let it heat up (grill, temp 200ºC)
In the meantime chop the tofu, radish and quarter the head of lettuce, mix together the sauce ingredients and drizzle over the lettuce and tofu (leave 1 tbsp of the sauce to coat the noodles)
Place the tofu on the metal wire rack and grill for around 7 minutes, then flip onto the over side and add the quartered lettuce leaves and radish to the grill, pop back in for another 7 minutes
Pop the noodles into a microwave safe bowl submerged in water and microwave for around 2.5 minutes
Once hot, drain the water and add the remaining sauce and stir through
Serve with the tofu, radish and lettuce and drizzle a little chilli sauce or soy sauce over the top along with the sesame seeds
*Cooking tips, you can always double up the sauce if you want your noodles to be drenched in it too!
*You can use any leftover veggies to accompany this dish, cauliflower leaves will also work for this recipe, follow exact instructions for that too.
*Using a pastry / egg wash brush to glaze the tofu, lettuce and radish will help get an even coating