The Corner Plot's Lettuce Cups with Crispy Tofu, Black Beans and Mango
Info
Ingredients
1 jar Biona Tofu, drained
2 tbsp cornflour
100ml Biona Coconut Milk
3 tbsp Biona Tamari Sauce
1 tsp Biona Agave Light Syrup
½ tsp Biona Chilli Paste
2 limes
400g can Biona Black Beans, drained and rinsed
1 mango, peeled and diced
½ red onion, peeled and finely chopped
½ cucumber, peeled, deseeded and diced
25g coriander, finely chopped
2 gem lettuce, leaves separated
1 red chilli, sliced
Method
1. Dry the tofu with kitchen paper and place under a heavy saucepan to squeeze out the excess moisture.
2. In a small bowl, whisk together 1 tbsp sesame oil with the coconut milk, 2 tbsp tamari soya sauce, agave syrup, chilli paste and zest and juice from 1 lime.
3. Place the black beans, mango, red onion, cucumber, coriander (reserving 1 tablespoon) in a bowl.
4. Pour over half of the dressing and gently mix. Taste and add more tamari soya sauce and lime juice to taste.
5. Bring a medium non-stick frying pan to a medium heat and add enough sesame oil to cover the base. Unwrap the tofu, break into 1 cm pieces and dredge in cornflour. Fry until crispy, around 8-10 minutes. Drain on kitchen paper and drizzle with tamari soya sauce.
6. Place the gem lettuce leaves on a serving plate. Spoon the black bean mix into the leaves, top with the tofu, and sprinkle over the remaining coriander leaves and the fresh chilli. Serve with the rest of the coconut lime dressing.
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