Lettuce Wraps with Umami Tofu and Brown Jasmine Rice

Umami Tofu

1. Cut the tofu in triangles or cubes. Place tofu into a container.
2. In a small bowl, combine all remaining ingredients.
3. Pour the umami marinade over the tofu.
4. Place into the fridge for 1-2 hours or for richer flavour marinade the tofu overnight.
5. Slide tofu onto skewers. Heat 1 tbsp of sesame oil in a large pan. Fry tofu 3 minutes on each side or until golden brown. If you have any of the umami marinade left over, pour it over the tofu towards the end and fry it for an extra minute.

Satay Sauce

1. Combine all ingredients in a small mixing bowl.
2. Stir until well combined. The sauce should be smooth and thick.
3. If too thick, add a splash of water, if too thin, add some extra peanut butter.

Brown Jasmine Rice

1. Wash the brown jasmine rice, using a colander.
2. Place the brown rice and the water in a medium pot over medium heat.
3. Bring to boil, reduce the heat and cook for 20-30 minutes or until tender.

Assembly:

1. Place 2-3 tbsp of brown jasmine rice into a cos heart.
2. Top with carrot, cucumber, capsicum and radish.
3. Finally add the tofu. Top with chopped coriander, 1 tbsp of satay sauce and ¼ tsp sambal oelek.