Tofu San Choy Bao

Ingredients

Tofu

• 1/2 cup short-grain white rice, toasted and ground
• 450g firm tofu, crumbled with your hands
• 1 tbsp untoasted sesame oil or canola oil
• 1 shallot, thinly sliced
• 1 tbsp brown sugar
• 1/3 cup lime juice
• 1 tsp lime zest, packed
• 1/2 tsp salt
• 1 tsp chili paste
• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup fresh mint leaves, roughly chopped
• 3-5 green onions, thinly sliced
• 1/2 cup peanuts, roughly chopped
• 2 heads butter lettuce

Sauce

• 2 tbsp soy sauce
• 1 tbsp lime juice
• 2 tsp chili paste
• 2 tsp brown sugar

Method

1. Toast the raw rice (dry, no oil) in a small sauté pan until it turns a bit brown and fragrant. Grind the toasted rice in a food processor or high speed blender until it is the texture of a fine powder. Set aside.
2. Cook the shallots in the oil in a large skillet over medium heat for 3 minutes.
3. Add the crumbled tofu and sauté until it is warmed through, about 5 minutes.
4. Add powdered, toasted rice, brown sugar, lime juice, zest, salt, and chili paste. Sauté for 3-5 minutes until all ingredients are fully incorporated. Remove from heat. If rice isn’t fully cooked, allow tofu filling to sit for 5 minutes until rice is soft.
5. In a small bowl whisk together all ingredients for the tofu lettuce wrap sauce.
6. Add the peanuts, cilantro, mint and green onions to the tofu mixture, and toss to combine.
7. Remove lettuce leaves from the stalk. Fill each lettuce leaf with the tofu mixture. Serve drizzle with a little sauce and extra fresh herbs if desired. Enjoy!