Description

Ingredients

• Tofu and coating 🌶️ soy Original: Tofu and coating 🌶️
• 🌶️ 400 g extra-firm tofu (14 oz) soy Original: 🌶️ 400 g extra-firm tofu (14 oz)
• 🌽 30 g cornstarch (3 tbsp / 1 oz) Original: 🌽 30 g cornstarch (3 tbsp / 1 oz)
• 🫒 15 ml neutral oil (1 tbsp / 0.5 fl oz) Original: 🫒 15 ml neutral oil (1 tbsp / 0.5 fl oz)
• 🧂 3 g fine sea salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine sea salt (½ tsp / 0.1 oz)
• Chili garlic glaze 🥣 Original: Chili garlic glaze 🥣
• 🌶️ 22 ml chili crisp (1½ tbsp / 0.75 fl oz) Original: 🌶️ 22 ml chili crisp (1½ tbsp / 0.75 fl oz)
• 🥢 15 ml soy sauce (1 tbsp / 0.5 fl oz) glutensoy Original: 🥢 15 ml soy sauce (1 tbsp / 0.5 fl oz)
• 🍚 15 ml rice vinegar (1 tbsp / 0.5 fl oz) Original: 🍚 15 ml rice vinegar (1 tbsp / 0.5 fl oz)
• 🍯 10 ml maple syrup or honey (2 tsp / 0.34 fl oz) Original: 🍯 10 ml maple syrup or honey (2 tsp / 0.34 fl oz)
• 🧄 1 garlic clove, finely grated Original: 🧄 1 garlic clove, finely grated
• 🥜 5 ml sesame oil (1 tsp / 0.17 fl oz) sesame Original: 🥜 5 ml sesame oil (1 tsp / 0.17 fl oz)
• For serving 🥬
• 🥬 10–12 little gem or baby romaine leaves Original: 🥬 10–12 little gem or baby romaine leaves
• 🥒 120 g cucumber, shaved into ribbons (1 cup / 4.2 oz) Original: 🥒 120 g cucumber, shaved into ribbons (1 cup / 4.2 oz)
• 🧅 30 g scallions, thinly sliced (⅓ cup / 1 oz) Original: 🧅 30 g scallions, thinly sliced (⅓ cup / 1 oz)
• 🌾 10 g toasted sesame seeds (1 tbsp / 0.35 oz) sesame Original: 🌾 10 g toasted sesame seeds (1 tbsp / 0.35 oz)
• 🍋 1 lime, cut into wedges Original: 🍋 1 lime, cut into wedges

Preparation

• Press the tofu 🧻 Wrap the tofu in kitchen paper or a clean towel and press it for 15 min under a heavy pan or board. This removes extra moisture and helps the tofu crisp more beautifully. ✨
• Tear for texture ✋ Tear the tofu into bite-size uneven pieces instead of cutting neat cubes. The rough edges give it a more natural look and help the coating cling better. 🌶️
• Coat the tofu 🌫 Place the tofu in a bowl and toss gently with cornstarch, neutral oil, and salt until lightly and evenly coated. Keep the coating thin so the crust stays delicate and crisp. 🥣
• Crisp until golden 🔥 Bake on a lined tray at 220°C (425°F) for 20 min, turning once halfway through, or air-fry at 220°C (425°F) for 16–18 min until the tofu is deeply golden and crisp at the edges. ✨
• Mix the glaze 🥢 Whisk together the chili crisp, soy sauce, rice vinegar, maple syrup or honey, grated garlic, and sesame oil until glossy and balanced. The glaze should look rich, loose, and aromatic. 🌶️
• Prepare the fresh layer 🥒 Wash and dry the lettuce leaves very well. Shave the cucumber into long ribbons with a vegetable peeler and slice the scallions thinly so everything stays crisp, fresh, and light. 🥬
• Glaze the tofu ✨ Transfer the hot tofu to a bowl and toss gently with the glaze just until coated. The pieces should look lacquered and glossy while still keeping some crisp texture. 🌶️
• Build the cups 🥬 Arrange the lettuce leaves on a serving plate, add cucumber ribbons, spoon in the glazed tofu, then finish with scallions, toasted sesame seeds, and a squeeze of lime. 🍋
• Serve immediately 🌟 Serve right away while the tofu is still warm and sticky and the lettuce stays cold and crisp. That hot-cool contrast is what makes the dish feel alive and elegant. ✨

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