Perfect for graduations, parties or barbecues, these lettuce boats are great finger food needing no cutlery and packing mouthful of flavor with every bite!
Bring a small pot of salted water to boil and add carrots. Cook no longer than 4 minutes so they still have bite.
While carrots are cooking, heat the medium sized pan you will be using for the toppings to a medium heat with a little olive oil.
Once the pan is hot, add chili, garlic and mushrooms with a generous seasonings of salt and pepper.
Fry mushrooms until they start to lose their moisture and crisp, around 5 minutes.
While mushrooms are cooking, remove and drain carrots. Run under cold water to stop them cooking and mix them in a small bowl with maple syrup and a pinch of salt.
Once mushrooms are finished, put aside and keep warm.
Wipe pan and reheat to a high heat with some olive oil for the tofu.
Add tofu and soy sauce. Sprinkle half the sugar on top, fry for two minutes then turn over and repeat. Remove the tofu once crisped up and set aside.
Wipe pan and reheat to medium-heat. Add carrots and cumin. Mix and cook for 5 minutes.
While carrots are cooking, bring another pot of water to the boil and cook rice noodles to package instructions.
Bring out your lettuce boats from the ice bowl or freezer (where you have kept them crisp!) and arrange.