Thai Basil Tofu Lettuce Cups Food
THAI LETTUCE WRAPS (LARB GAI, LAAB GAI)
Recipe video above. This is a really authentic recipe for Thai Lettuce Wraps (Larb Gai). It is super fast to make, incredibly fresh but full of fragrance and a hit of spice.
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 20m
Number Of Ingredients 17
Steps:
- Sauce: Place water and cornflour OR rice powder into a small bowl. Mix into a slurry. Add lime juice, fish sauce and sugar and mix to combine. Set aside.
- Heat peanut oil in a wok (or heavy based fry pan) over medium high heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
- Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince into small pieces.
- Once the chicken turns white and is almost cooked through (about 3 to 4 minutes), add Sauce. Cook for 45 seconds to 1 minute to coat the chicken and for the sauce to thicken.
- Remove wok from heat. Stir through onion, coriander/cilantro and mint.
- Spoon filling into a bowl, and serve with lettuce, peanuts, extra herbs and lime wedges on the side - leave everyone to make their own. Spoon filling into lettuce cups and garnish with what you want!
- Sauce option: Take it over the top by serving with Thai Peanut Satay Sauce, as pictured in the first photo in post! It's extra amazing (though not traditional!)
Nutrition Facts : ServingSize 238 g, Calories 351 kcal, Carbohydrate 13 g, Protein 28 g, Fat 21.4 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 130 mg, Sodium 559 mg, Fiber 1.9 g, Sugar 2.4 g
LETTUCE CUPS WITH TOFU AND BEEF
Steps:
- In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.
- Slice the tofu into 1/2-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.
- Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.
- Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers and peanuts.
Nutrition Facts : Calories 260, Fat 13 grams, SaturatedFat 1.5 grams, Cholesterol 15 milligrams, Sodium 630 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 16 grams
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- Add the ground tofu to a hot pan with oil and saute until it becomes dry, about 5 minutes. Optional: meanwhile in a separate pan, cook two eggs sunny side up over high heat until the edges become crispy.
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