Barbecue tofu lettuce wraps with cashews, carrots & nuoc cham
This is a combination I first tried in Vietnam. Nuoc cham is such an addictive dipping sauce that it’s tempting to drink it straight up. If you can resist, save some and use it for your crispy tofu instead.
SERVES 4 PREP 15 mins COOK 10 mins EASY V
280g firm tofu
1 lime, zested and juiced 1 tbsp soy sauce
1 garlic clove, grated 1 tbsp sesame oil
For the carrot pickle
1 medium carrot, cut into
matchsticks
1 tbsp rice vinegar
1 tsp caster sugar
For the nuoc cham
1 garlic clove, peeled
1 small red chilli, thinly sliced 21/2cm piece of fresh ginger
1-2 tbsp soy sauce
1/2 lime, zested and juiced
To serve
1 small Cos lettuce, leaves separated handful of toasted cashews
1 Cut the tofu into large cubes and put in a bowl with the lime zest and juice, soy sauce, garlic and sesame oil. Mix gently to coat, then cover and set aside.
2 For the carrot pickle, mix the carrot matchsticks with the rice vinegar, caster sugar and 1/2 tsp sea salt. Cover and set aside.
3 To make the nuoc cham, use a pestle and mortar to bash the garlic, chilli and ginger to a rough paste. Alternatively, grate all the ingredients into a jug. Add the soy sauce, 50ml water, lime zest and juice, and taste. You can add more soy sauce, water and lime as preferred, then set aside.
4 When your barbecue is good and hot and the coals look ashen, griddle the marinated tofu for 2-3 mins per side until lightly charred and crisp. Sprinkle with a pinch of sea salt.
5 Arrange the lettuce leaves on a platter and add a spoonful of carrot pickle to each. Top with the crispy tofu, then scatter with the cashews and drizzle over some nuoc cham. Serve the remaining nuoc cham on the side for dipping.
GOOD TO KNOW vegan • calcium
PER SERVING 142 kcals • fat 8g • saturates 1g •
carbs 7g • sugars 6g • fibre 2g • protein 10g • salt 1.4g