Crispy Tofu Lettuce Wraps with Sweet Chilli-Lime Dip

Ingredients

For 2 portions

• 🧈 400g firm tofu
• 🌾 2 Tbsp corn flour, white
• 🧂 0.5 Tsp salt
• 🏺 3 Tbsp sunflower oil
• 🥬 120g lettuce
• 🥕 1 medium carrots
• 🌿 10g fresh mint
• 🌿 10g fresh coriander
• 🥜 25g peanuts, roasted, unsalted
• 🥣 4 Tbsp sweet chilli sauce
• 🍋 2 Tbsp fresh lime juice
• 🥣 1 Tbsp soy sauce
• 🧄 1 clove garlic

Method

1. Press the tofu between kitchen paper under something heavy for 10 minutes, then cut into 3 cm cubes.
2. Dip: mix the sweet chilli sauce, lime juice, soy sauce and the finely grated garlic.
3. Toss the tofu with the cornflour and salt until evenly coated.
4. Heat the oil in a large non-stick frying pan over medium-high heat. Fry the tofu in one layer for 8–10 minutes, turning every couple of minutes, until crisp and golden on all sides. Drain on kitchen paper.
5. Separate the lettuce into whole cup-shaped leaves (little gem or iceberg work best), wash and pat dry. Coarsely grate or julienne the carrot. Roughly chop the peanuts.
6. Arrange the lettuce, carrot, mint, coriander and tofu on a platter with the dip.
7. To eat, fill a lettuce leaf with carrot, a few cubes of tofu and herbs, sprinkle with peanuts, spoon over a little dip and wrap up.