Lemongrass Coconut Tofu Lettuce Cups Recipe

About this recipe

Crisp lettuce cups hold a fragrant Thai filling of golden tofu, tender cabbage, spinach, and mushrooms tossed with lemongrass, lime, tamarind, and basil. The light coconut finish keeps the flavors rich while the portions stay bright, balanced, and satisfying for lunch.

Ingredients

• - Fresh Tofu
• 100 g Coconut Shredded
• 1 Kg Frozen Pink Guava Pulp
• - Juice - Pineapple
• 50 g Sesame Seeds White
• 1 pc (approx. 250g-500g) Lettuce Iceberg
• 100 g Garlic
• loose Ginger
• 100 g Curryit Tamarind Paste (Preservative Free)
• 250 ml Keya Lemon Juice
• 100 g Lemongrass
• 200 ml Mustard Oil
• - Coriander Powder
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• 90 g Dark Soy Sauce
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Whisk the soy sauce, tamarind pulp, lime juice, and warm water into a bright Thai-style seasoning.
2. 2. Slice the tofu into bite-size cubes and pat them dry so they brown well in the pan.
3. 3. Heat the oil in a wok, then fry the lemongrass, garlic, ginger, and chili for a fragrant minute.
4. 4. Add the tofu cubes and cook them until the edges turn lightly golden on all sides.
5. 5. Stir in the cabbage, mushrooms, and spinach, then toss until the vegetables start to soften.
6. 6. Pour in the seasoning and coconut, then cook briefly until the filling looks glossy and well coated.
7. 7. Fold through the Thai basil and sesame seeds, then spoon the hot mixture into crisp lettuce leaves.