Hemp Fire Cracker Lettuce Bombs


Makes 8 lettuce bombs

8 x iceberg lettuce leaves

1 x 400g block of tofu

1 x yellow capsicum

1 x pack rice noodles

Sauce ingredients:

1/2 x cup Top Hemp chilli hemp pata (or any peanut butter)

1/3 x cup gluten free soy sauce

1/3 x cup olive oil or sesame oil

1/4 x cup rice wine vinegar

1 x Tbs Kruka chilli sauce

2 x Tbs coconut sugar

2 x cloves garlic

Coriander or chopped nuts for garnish


Wrap your tofu in paper towels and press under some heavy books.

Fill a pot of boiling water and add your rice noodles. Let them sit while you cook the rest.

Chop your tofu into bite sized pieces and heat in a frying pan on med heat in a bit of oil and salt for 15 minutes until starting to brown.

Add your sauce ingredients to a blender and blend until smooth.

Slice your capsicum.

Add 1/2 the sauce to the pan. The tofu will start to get crispy edges from the sauce, delicious!

Add your capsicum strips and 2 tablespoons of water. Give everything a good stir.

Add your drained rice noodles turn the heat up and stir until fully mixed. Then take off the heat.

Fill your lettuce leaves with your hemp fire cracker mix and top with some extra chilli sauce and coriander. Enjoy!

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