Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Make the sauce
Peel and grate the ginger. Combine with lime zest and juice, 2 tbsp sweet chilli sauce and 2 tbsp sesame oil. Set aside.
3. Prepare the lettuce
Separate and rinse lettuce leaves. Set aside.
4. Cook the onion & tofu
Heat a frypan over medium-high heat with 1 tbsp oil. Slice and add onion. Cook for 3-4 minutes until softened. Crumble in tofu and add 1 tsp Chinese five spice.
5. Add the vegetables & sauce
Add corn kernels to pan along with cabbage and drained water chestnuts. Cook for 3-4 minutes until softened. Toss in cooked rice and sauce. Season to taste with salt and pepper.
6. Finish and plate
Serve lettuce cups at the table with tofu filling and peanut/shallot mix for garnish.
Keep lettuce chilled in the fridge until serving for extra crispness.
You could also use sauces such as hoisin or soy sauce instead of sweet chilli sauce.
Brown rice, 300g
Baby cos lettuce, 2 pack
Red onion, 1/2 *
Firm tofu, 400g
Corn cobs, 2
Red cabbage, 1/2 bag (200g) *
Water chestnuts, 1 tin
Roast peanuts/fried shallots, 1 packet (40g)
From your pantry
Oil (for cooking), salt, pepper, sweet chilli sauce, sesame oil, Chinese five spice