For the sauce:
For the topping:
Combine the ponzu sauce, curcuma, Tabasco sauce and sesame to make the sauce.
Wash and peel the carrots. Remove the tops and outer layers of the fennel and wash it. Then create fennel shavings with a mandoline and soak them in iced water to crisp them up. Wash the lettuce and spin dry.
Fry the tofu nuggets in hot oil. Warm up the wraps in the oven if you like before spreading the sauce onto them. Top with carrots, lettuce, tofu nuggets and mint, roll up, fix with parchment or baking paper if necessary, cut in half diagonally and serve.
Recipe as PDF
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