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Sticky Tofu + Pineapple Lettuce Cups

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.

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.

Notes

This recipe was first created for and featured in Nourish Magazine, NZ.