Tofu Sang Choy Bau with Quick Pickled Onions
Prep Time:
Cook Time:
30 Minutes
10 Minutes
Serves:
Level:
4
Little bit tricky
Ingredients
1 tbsp olive oil
2 garlic cloves, minced
2 French shallots, finely diced
1 lemongrass stalk, white part only, finely diced
800 g extra firm tofu, crumbled
2 kaffir lime leaves, very finely sliced - stem removed
Handful of mint, coriander or Thai basil leaves
20 iceberg or cos lettuce leaves
1 lime
1/2 cup of crispy fried shallots
Sea Salt
Quick pickled onions
125 ml (1/2 cup) apple cider vinegar
1 tbsp caster or coconut sugar
1 tsp sea salt
1 small red onion sliced finely
Lime dressing
3 tbsp lime juice
1 tbsp rice wine vinegar
2 tbsp brown sugar or coconut sugar
1 red chilli, deseeded and finely chopped
Preparation
For the quick picked onions, whisk together the vinegar, sugar and salt with 1/2 cup of water. Place the onion in a jar and pour the vinegar mixture over. Leave to sit at room temperature for 20-60 minutes
Make the lime dressing by whisking all the ingredients together in a small bowl or jar
Add the oil to a wok or large frying pan over a high heat. Toss in the garlic, shallots and lemongrass and cook for 60 sec. Add the tofu and toss for 2-3 minutes, until the tofu is heated through and golden. Remove from the heat and transfer to a bowl. Leave to cool for 1 minute, then fold through the lime dressing, kaffir lime leaves, and herbs. Season with sea salt.
To serve, place a big spoonful of tofu mixture into the lettuce leaf cup. Top with a few pickled onions, a squeeze of lime and scatter with crispy shallots.