CRISPY TOFU LETTUCE CUPS
250gm firm tofu, cut into rectangles (like fingers or batons)
1 tbsp lemon Juice
¾ cup almond milk (room temp is ideal)
½ cup flour
½ cup breadcrumbs
1 tsp good quality salt flakes
1 tbsp ground black pepper
1-2 tbsp oil for frying
150gm rice vermicelli noodles, cooked and drained
3 tbsp peanut butter
1 tbsp brown sugar
1 tbsp kecap manis
1 tbsp soy sauce
Couple drops sesame oil
½ cup coconut milk
1 garlic clove, chopped
1 tsp chilli garlic paste or sambal
1 tsp freshly squeezed lime juice
1 large Cos lettuce washed
1–2 carrots shredded
1 red capsicum
1 Lebanese cucumber sliced into sticks
Handful of fresh coriander
Wedges of lime or lemon to serve
Mix the lemon juice and almond milk into a jug and set aside for 5mins. This will curdle slightly giving you a butter milk, this is your vegan egg wash!
In another bowl mix flour, breadcrumbs, salt & pepper.
Normally you would coat your protein in flour, then egg wash and then the crumb. But because this is not a deep frying extravaganza we’re leaving out the initial flouring step.
Dunk your tofu fingers into the almond milk mixture and give them a quick shake and pop straight into the floury crumb mix. Toss until fully coated and repeat until the tofu is all done.
If you have the time, put them in the fridge for 30min for the crumb to set.
Move onto the satay sauce, mixing everything in a small jug (except for the lime).
Put a small saucepan over medium high heat and pour in the satay sauce.
Fry for a 2-3min. Squeeze in the lime and then turn off the heat.
Next, get your lettuce cups ready. Arrange them on a platter along with the other salad ingredients and cooked rice noodles.
Pour your satay sauce into your serving dish or dipping dish.
To cook tofu, get a fry pan on a medium heat and add 1-2 tbsp of oil.
Start adding tofu and turning when golden brown. Place cooked tofu on a plate with some paper towels to drain. Once you have cooked all your tofu add it to your serving dish.