Ingredients

The following ingredients have 4 Servings
  • T
  • o
  • f
  • u

Instruction

  • <p>Cut the tofu into large cubes, and put them into a bowl with the lime zest and juice, soy sauce, garlic and sesame oil. Mix gently to coat, then cover and set aside.</p> <p>For the carrot pickle, mix the carrot matchsticks with the rice vinegar, caster sugar and sea salt flakes. Cover and set aside.</p> <p>To make the nuoc cham, put the garlic, chilli and ginger in a pestle and mortar, and bash into a paste. (Alternatively, grate all the ingredients into a jug.) Add the soy sauce, water, lime zest and juice, and taste. Adjust the amount of soy, water and lime as needed, and set aside.</p> <p>When your barbecue is good and hot, griddle the marinated tofu for 2–3 minutes per side, until lightly charred and crisp. Scatter with a pinch of sea salt.</p> <p>Arrange the lettuce cups on a platter and add a spoonful of carrot pickle to each. Divide the crispy tofu between the cups, scatter with the toasted cashews and a drizzle of nuoc cham, and serve the remaining nuoc cham alongside.</p>