Recipe & Images EMMA GALLOWAY
There is so much flavour packed into these sweet and sour lettuce cups, and while the ingredients list may look long, they’re super simple to pull together. You’ll find makrut lime leaves and tamarind puree at selected supermarkets or Asian grocers.
Makes approx. 8–10
3-4 tbsp coconut or peanut oil
300g firm tofu, finely diced
2 shallots, finely sliced
3 cloves garlic, finely chopped
3 makrut (kaffir) lime leaves, ribs removed and leaves finely shredded
1 long red or green chilli, finely chopped (remove seeds for less heat)
½ medium (approx. 2 cups) pineapple, finely diced
1 tbsp tamarind puree
2 tsp soy sauce (gluten-free, if needed)
juice of ½ lime + extra lime wedges to serve
large handful of coriander leaves and tender stems, finely chopped
small handful of mint leaves, finely chopped
2 tbsp unsalted roasted peanuts, roughly chopped + extra to serve
lettuce leaves (I used baby cos), extra herbs and sliced chilli, to serve
Heat oil in a large frying pan set over medium-high heat. Add finely diced tofu and cook, stirring often until crispy and golden (approx. 5–8 minutes). Don’t rush this stage, you want the tofu to be relatively dry and super crunchy. Remove tofu from the pan and transfer to a plate.
Return pan to the heat, add a touch more oil if needed, then add shallots, garlic, lime leaves and chilli and cook, while stirring until golden and tender (approx. 3-4 minutes).
Add pineapple and cook, while stirring until tender and starting to caramelise.
Return crispy tofu to the pan, add tamarind and soy sauce and stir well.
Remove from the heat, add lime juice, herbs and roasted peanuts. Stir well, taste and add a little salt or more lime juice, if needed.
Set aside to cool slightly, or cool to room temperature, then serve piled into lettuce leaves.
Top with extra herbs, chopped peanuts and sliced chilli and serve immediately.