Tofu Salad Cups

Ingredients

• 25 g Ginger (1 piece)
• 2 small cloves garlic
• 2 small carrots
• 2 small Shallots
• 1 red chili pepper
• 350 g firm tofu
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 2 tbsp Soy sauce
• 75 ml classic vegetable broth
• 2 tbsp Thai fish sauce
• 40 g cashew nuts
• 8 medium lettuce leaves
• 8 scallion stems
• Hoisin sauce (for dipping)

Instructions

1. 1.

   Peel and finely chop the ginger and garlic.

2. 2.

   Peel the carrots and cut them into very thin strips.

3. 3.

   Peel the shallots and slice them into thin rings. Halve the chili pepper, remove the seeds, and cut it into very fine strips.

4. 4.

   Cut the tofu into 5 mm cubes.

5. 5.

   Heat the oil in a non-stick pan and brown the tofu cubes over high heat while turning them constantly until golden all around.

6. 6.

   Season the tofu with salt and pepper, remove it from the pan, and let it drain on a rack set over a bowl.

7. 7.

   Sauté the garlic, ginger, and shallot rings in the same pan over medium heat, stirring until translucent.

8. 8.

   Add the carrots and chili, then steam for another minute.

9. 9.

   Deglaze with soy sauce, broth, and fish sauce, then simmer uncovered for 2 minutes until the carrots are tender.

10. 10.

    Fold the tofu back into the mixture, season again with salt and pepper, and let everything cool on a plate.

11. 11.

    Meanwhile, chop the cashew nuts.

12. 12.

    Wash and dry the lettuce leaves. Place them on a work surface and lightly press them with a kitchen towel covered over them to break the leaf edges.

13. 13.

    Spread the filling onto the leaves. Sprinkle the chopped cashews on top.

14. 14.

    Fold the lettuce leaves around the filling, tie each cup with a scallion stem, and serve on a platter with a small dish of hoisin sauce for dipping.