Sticky Rips

0:20 m

Packed full of protein you won’t believe how easy and delicious these tamarind & peanut sticky Rips are. Our take on san choy bow, a traditional chinese dish that's all about fresh, vibrant flavours, these sticky rips are served in fresh crunchy lettuce cups and are the perfect summer sharer. Served with fresh chilli, sesame seeds and those crunchy lettuce wraps for the ultimate summer dinner!

Start cooking ➞




For the Tofu

<item-todo-done>2 x 280g packets of extra firm tofu<item-todo-done><item-todo-done>4 tbsp cornflour<item-todo-done><item-todo-done> vegetable oil<item-todo-done>

For the Tamarind Peanut Sauce

<item-todo-done>1cm piece of fresh ginger<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>2 tbsp peanut butter<item-todo-done><item-todo-done>2 tbsp tamarind paste<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp plant-based fish sauce<item-todo-done><item-todo-done>2 tbsp Sriracha<item-todo-done><item-todo-done>1 tbsp brown sugar<item-todo-done><item-todo-done>100ml water<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done>

For the San Choy Bow

<item-todo-done>1 pack of baby gem lettuce<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>2 spring onions<item-todo-done>

Before you start

Large frying pan

Prepare the tofu rips

  • Rip the tofu into long chunks and place into a mixing bowl
  • Add the cornflour and a good pinch of salt and pepper
  • Toss to completely coat the tofu pieces

Cook the tofu

  • Add enough vegetable oil to a frying pan to be 1cm deep
  • Heat the pan over a medium heat until the end of a wooden spoon bubbles gently
  • Once warm enough, add the coated tofu chunks to the pan and fry, turning constantly with tongs until golden and really crispy (approx 10 mins)
  • Once cooked, transfer the tofu pieces to a plate lined with kitchen paper and leave to drain
  • Drain the oil out of the pan and wipe out

Make the sauce

  • Peel the garlic clove and the knob of ginger
  • Whisk the peanut butter, tamarind paste, soy sauce, fish sauce, sriracha, brown sugar, water and juice of half the lime juice together in a small bowl to combine
  • Heat the frying pan over a low heat with the oil and add the garlic and ginger to toast for 1 minute
  • Pour in the sauce and add the tofu rips, mixing to coat in the sauce

Assemble the san choy bow

  • Separate the baby gem leaves and arrange on a plate
  • Slice the red chilli
  • Finely slice the spring onion | Slice the remaining lime into wedges
  • Spoon the tofu rips into the lettuce cups and finish with the sesame seeds, spring onion and chilli slices
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