Tofu Satay Kebabs with Fresh Herbs

Preparation

1. Medium frying pan on a medium heat. Line a plate with kitchen paper. Small food processor. Mortar and pestle or rolling pin.
2. Start with the tofu: Slice the tofu into 12 fingers and place in a bowl. Squeeze the lime half over the tofu, then sprinkle over the tamari or soy sauce, sriracha and cornflour and toss to coat. Add the coconut oil to the hot frying pan. Transfer the tofu fingers to the hot oil and fry on all sides until golden. Remove to drain on the kitchen paper.
3. Meanwhile, make the satay sauce: Cut the lime in half and squeeze the juice into the food processor. Add the rest of the sauce ingredients and blitz until smooth. Transfer to a serving bowl.
4. Prepare the wraps and garnishes: Cut the limes into small wedges. Separate the lettuce leaves and arrange them on a serving platter. Sprinkle with pinch of sea salt and a squeeze of lime from one of the wedges. Snip the spring onions over the lettuce. Arrange the fresh herbs and lime wedges around the platter. Bash the peanuts in a mortar and pestle or with a rolling pin and put them in a serving bowl. Transfer the tofu to a serving plate. Finely chop the chilli and scatter it over the tofu. 
5. To serve: Bring everything to the table and let everyone assemble their wraps as they like. Tuck in!