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I don’t even know how many months it’s been since I’ve shared a recipe on here? Three? Maybe four? On-going lockdowns and restrictions have left me (and many others I’m sure) not even knowing what day it is most of the time. But I’m not going to dwell on the madness I’m seeing all around us, it’s summer and until today (currently raining) we’ve had a beautiful sunny and sweltering hot start to 2022. The garden is starting to pump out bowlfuls of tomatoes daily, we’ve had the best cucumber season ever and my new dahlias are bringing me more joy than I thought possible.
It’s too hot to turn on the oven, so simple flavour-packed dishes such as these sticky tofu + pineapple lettuce cups are a must. Only requiring a short stint with a pan, they’re the perfect lunch, snack with drinks or even make a great light dinner.
To make, cut firm tofu into the smallest cubes you can. Cook in a pan with a little oil for longer than you’d usually think to cook tofu. Think texture. When it’s super crunchy and almost dry inside, you’re good to go. Cook the aromatics and pineapple until tender and starting to caramelise. Think flavour. Return tofu to the pan along with the sauces. Stir through crunchy roasted peanuts and a squeeze of lime. Think balance. Scoop into crisp lettuce leaves, opting for something like a baby cos for maximum crunch, top with a few slices of chillies and some herbs and dig in.
Sticky Tofu + Pineapple Lettuce Cups
Ingredients
- 3-4 tablespoons coconut or peanut oil
- 300 grams firm tofu
- 2 shallots finely sliced
- 3 cloves garlic finely chopped
- 3 makrut lime leaves ribs removed, leaves finely shredded
- 1 long red chilli finely chopped (remove seeds for less heat)
- 1/2 (approx. 2 cups) medium pineapple finely diced
- 1 tablespoon tamarind puree
- 2 teaspoons soy sauce gluten-free, if needed
- the juice 1/2 lime + extra to serve
- large handful coriander leaves + tender stems finely chopped
- small handful mint leaves finely chopped
- 2 tablespoons roasted, unsalted peanuts roughly chopped
- lettuce leaves, to serve I used baby cos
- sliced chilli + extra herbs, to serve
Instructions
- 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.
