RecipesVegetarian and Vegetables

Chilli Rose Tofu Lychee Lettuce Wraps recipe

Delicious fresh and spicy lettuce wraps. Thanks to Gourmet Glow for the tasty recipe. 

Dairy Free
Gluten Free
Vegetarian
Chilli Rose Tofu Lychee Lettuce Wraps recipe
Print & share:
Print:

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

Thanks to Gourmet Glow for the tasty recipe.

Part of our Extracts Recipe Collection. 

Method

01
Begin with the sambal. Pound all ingredients in a pestle and mortar, taste, adjust the seasoning with lime juice and set aside.
02
Add the rice to a dry pan, toast until golden & nutty then blitz to a crumb and set aside.
03
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.
04
Add the soy and maple syrup, stir to combine, cook for 30 seconds then remove from the heat.
05
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.
06
Tumble onto the lettuce leaves, add the radish and shallots and a sprinkle of ground rice.
07
Garnish with coriander and edible rose petals and serve straight away with lime wedges for squeezing. The perfect snack for friends.