Here’s something I’d always wanted to make, but shoved it into the “one day” category (a lot of things are in there, I’m afraid to look! I slam the door and run…). It involved having iceberg lettuce to hand, which I rarely buy, and also sorting out a minced meat substitute for the traditional recipe, which seemed like a lot of bother. I didn’t want to use packet stuff, and I felt it needed a little more oomph than just chopped veggies in lettuce.
So I dillied and I dallied, and one day after seeing this vegan basil “chicken” recipe, which kind of looked like pretty delicious san choi bau filling if I tinkered a bit, I thought now is the time. I am a little bit in love with Marc’s blog. He takes us through the freezing and crumbling of tofu method here, which provides the “meat” portion of this recipe. He veganises a lot of Asian food which makes me very, very hungry. I love Asian food SO DAMN MUCH and while my tolerance levels mean I’ll turn a blind eye here and there when I get ethnic food and I know something will more than likely contain dashi or fish sauce or shrimp paste, for eating it at home I like to use recipes where I don’t have to do that. Marc creates recipes that still pack a punch of flavour without their more traditional ingredients. Win!
He also makes spicy chicken lettuce wraps, so I based this recipe from that one, using the crumbled tofu method and adding a few bits and pieces. It is so good it makes me want to buy iceberg lettuce more often – and to also always keep a block of tofu in the freezer! Who would have thought. Good fun, peeps – serve them as an appetiser, or as part of a Monday night yum cha like I did, with edamame and veggie gyoza.
(Meanwhile, I love Not Quite Nigella’s version here – I will be doing this next.)