Spicy Asian Crispy Tofu Lettuce Wraps with Ginger-Soy Sauce
Firm tofu is pressed, cut into cubes, julienned carrot is combined with ginger, garlic, chilli, and soy-vinegar sauces.
- 280 g firm tofu
- 8 whole butter lettuce leaves
- 3 whole spring onions
- 1 whole carrot
- 15 g fresh ginger
- 2 whole garlic clove
- 1 whole red chilli
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp chilli oil
- 2 tsp sriracha sauce
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
- 15 g fresh coriander
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["Step 1: Press tofu between kitchen paper for 10 minutes to remove excess moisture. Cut into 1cm cubes.\nStep 2: Julienne carrot into thin matchsticks. Slice spring onions, separating white and green parts. Mince ginger and garlic. Finely chop red chilli.\nStep 3: Heat 1 tbsp vegetable oil in a large frying pan over medium-high heat. Working in batches, fry tofu cubes for 3-4 minutes per side until golden and crispy. Set aside.\nStep 4: Add remaining 1 tbsp oil to pan. Fry white parts of spring onions, ginger, garlic and chopped chilli for 1 minute until fragrant.\nStep 5: Return tofu to pan. Add carrot matchsticks and stir-fry for 2 minutes.\nStep 6: Whisk together soy sauce, rice vinegar, sesame oil, chilli oil and sriracha sauce. Pour into pan and toss to coat. Cook for 1 minute.\nStep 7: Stir in green parts of spring onions and fresh coriander. Remove from heat.\nStep 8: Arrange lettuce leaves on a serving plate. Spoon spicy tofu mixture into each leaf, sprinkle with sesame seeds and serve immediately."]
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