Thanks to Gourmet Glow for the tasty recipe.
Part of our Extracts Recipe Collection.
Chilli Rose Tofu Lychee Lettuce Wraps recipe
Delicious fresh and spicy lettuce wraps. Thanks to Gourmet Glow for the tasty recipe.
Ingredients
For the chilli rose samba
| 2 tbsp | chilli oil |
| 1 | lime, juiced |
| 1 tsp | rose water |
Lettuce wraps
| 50g | raw basmati rice |
| 200g | firm tofu, crumbled |
| 2 tbsp | groundnut oil |
| 1 | garlic clove, minced |
| 2cm | ginger root, minced |
| 1 tbsp | soy sauce |
| 1 tbsp | maple syrup |
| 1 | baby gem lettuce, leaves separated |
| 8 | lychees, canned or fresh, peeled & stoned, cut into small pieces |
| 2 | banana shallots, finely sliced |
| 8 | radishes, finely sliced |
To serve
| Lime wedges, edible rose petals & fresh coriander |
Method
- Begin with the sambal. Pound all ingredients in a pestle and mortar, taste, adjust the seasoning with lime juice and set aside.
- Add the rice to a dry pan, toast until golden & nutty then blitz to a crumb and set aside.
- Heat the oil in a large frying pan, add the tofu and cook, stirring every now and then until burnished and crisp, add the ginger and garlic and cook 30 seconds more.
- Add the soy and maple syrup, stir to combine, cook for 30 seconds then remove from the heat.
- Arrange the lettuce leaves on a platter, just before serving, mix the sambal through the tofu, along with the lychees, this will keep the flavours fresh.
- Tumble onto the lettuce leaves, add the radish and shallots and a sprinkle of ground rice.
- Garnish with coriander and edible rose petals and serve straight away with lime wedges for squeezing. The perfect snack for friends.
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