Spiced Tofu Lettuce Cups

Charmaine Lu -
  • 300g firm tofu, drained
  • 25g ginger, grated
  • 2 crushed garlic cloves
  • 1 red chilli, deseeded and chopped
  • 2.5 tbsp soy sauce
  • 1 tbsp maple syrup
  • 3 tsp toasted sesame oil
  • 2 little gem lettuces
  • 5 sliced spring onions
  • 20g crushed toasted cashews
  • Chilli sauce and cooked rice, to serve
  • Cut the tofu into 2cm cubes, then transfer to a bowl with half the ginger, the garlic, chilli, soy sauce, syrup and 1 tsp of sesame oil. Leave to marinate for 30 mins. When ready to cook, remove the 5 outer leaves of the little gem lettuce, and slice the remaining lettuce into 1cm-thick discs.
  • Heat the remaining oil in a wok and fry the tofu cubes for 5 mins, turning frequently, until coloured. Add half the spring onion and sliced lettuce to the pan with the reserved marinade, then cook for 2 mins until sticky.
  • Arrange the lettuce leaves on plates and fill with the tofu mix. Top with the remaining ginger and spring onion, sprinkle with the cashews and serve hot with rice and chilli sauce. Delicious!
20 mins
2 serving