Tofu Satay Kebabs With Fresh Herbs and Lettuce Wraps Recipe
Makes 12 wraps
Ingredients:
280g firm tofu
2 tbsp coconut oil
2 limes
2 heads little gem lettuce
4 spring onions
small handful coriander
small handful mint
small handful Thai basil
handful of dry roasted peanuts
1 fresh red chilli
salt
For the quick tofu marinade
½ lime
2 tbsp tamari/dark soy sauce
2 tbsp sriracha
4 tbsp cornflour
For the satay sauce
1 lime
3 tbsp crunchy peanut butter
1 tbsp soy sauce
1 tsp sriracha
1 tsp Chinese vinegar
30ml water
Prep – Medium fry pan on a medium heat. Line a dinner plate with kitchen paper.
Method:
Slice the tofu into 12 fingers and put them in a bowl. Squeeze the lime half over the tofu. Add the rest of the marinade ingredients and toss to coat. Add the coconut oil to the hot frying pan. Transfer the tofu fingers to the pan and fry on all sides until golden, using tongs to turn them. Leave to drain on the kitchen paper.
Meanwhile, cut the lime for the satay sauce in half and squeeze the juice into the food processor. Add the rest of the satay sauce ingredients and blitz until smooth. Transfer to a bowl.
Cut the remaining limes into small wedges. Separate the little gem leaves and arrange them on a platter. Sprinkle with a pinch of sea salt and a squeeze of lime from one of the wedges. Use scissors to snip the spring onions over the lettuce. Add the remaining lime wedges. Arrange the fresh herbs. Bash the peanuts in a mortar and pestle or with a rolling pin and put them in a bowl. Finely chop the chilli and scatter it over the tofu. Bring it all to the table and let everyone assemble their wraps as they like and tuck in!
Recipes extracted from Speedy BOSH! by Henry Firth and Ian Theasby, published by HarperCollins, RRP $35.00 AUD/ $39.99 NZD
