This meal came to mind after being out with some friends and enjoying a shared dinner, one meal of which was slow cooked beef lettuce wraps. Not only was it delicious but it was the perfect summer night meal to share with family or friends. I've created a vegetarian option here but feel free to use chicken/fish/meat instead. It's fresh, tasty and easy!
400g tofu, sliced into 1.5cm thick rectangles
1 tablespoon lemongrass, finely chopped
1 clove garlic, crushed
1 tablespoon ginger, grated
2 tablespoons tamari
1 long fresh chilli, chopped
1 tablespoon maple syrup
1 teaspoon sesame oil
4 kaffir lime leaves, chopped finely
¼ cup crushed cashews, toasted
4 x radishes, sliced thinly
1/3 cup rice wine vinegar
1 teaspoon raw sugar
2 large handfuls of snow peas, julienned
2 x carrots, julienned
4 x spring onion, thinly sliced
1 large handful of coriander
8 Lettuce cups to serve
½ packet brown rice vermicelli noodles
Place rice wine vinegar and sugar into a shallow dish and then add the sliced radish. Leave to pickle until ready to serve. Boil the kettle and pour over the noodles in a bowl, leave for 10-15minutes or until soft. Drain, rinse with some cold water and set aside.
Meanwhile, combine the lemongrass, garlic, ginger, juice of 1 lime, tamari, chilli, maple syrup, sesame oil and kaffir limes leaves. Set aside. Fry the tofu in some coconut oil until browned on each side. Pour over the marinade, cook until the tofu is coated and the marinade has become sticky. Place into a bowl (with all the sticky bits in the pan).
Plate up the salad ingredients with the extra lime cut into wedges and serve with the noodles, tofu and lettuce wraps.