Crunchy Lettuce Wrap Meal – Sweet n Sour Cottage Cheese / Tofu

Ingredients

• 1 large head Romaine lettuce / two large leaves per head
• 200 gms paneer/cottage cheese or tofu
• 1 medium size onion, finely chopped
• 8 cloves garlic, finely chopped
• 1inch fresh ginger, finely chopped
• 1 yellow pepper, cut in ½ inch cubes
• 200 gms button mushrooms, halved
• 1 small yellow zucchini, cut in ½ inch cubes
• 1 small English cucumber, cut in ½ inch cubes
• 1 handful spring onions, finely chopped for garnish
• Oil for deep frying (optional see notes)

For the paneer marinade

• 1 tablespoon light soy sauce
• ½ teaspoon pepper powder
• 1 teaspoon oil
• 1 teaspoon schezuan /chilli sauce
• 2 tablespoons cornflour mixed with 4 tbsp water for slurry

For the sauce

• 3 tablespoons light soy sauce
• ¼ teaspoon salt
• ½ teaspoon pepper powder
• 2 tablespoons tomato ketchup
• 1 tablespoon sugar
• 1 teaspoon vinegar
• 1 tablespoon cornflour mixed with 2 tablespoons water to form a paste

Procedure

1. Wash the lettuce leaves well & leave them to soak in ice cold water for 15 minutes to perk them up.
2. Marinate the paneer in the soy sauce, pepper, chilli sauce & oil & for about 15 minutes and keep aside.
3. Heat the oil in a wok for deep frying & keep your egg-cornflour slurry ready.
4. Once the oil is smoking hot, dip the paneer pieces in the slurry evenly all over & deep fry 4-5 pieces at a time in the hot oil, ensuring both sides are golden & well cooked. Remove with a slotted spoon & leave them to drain on a kitchen paper towel.
5. Get the ingredients ready for the sauce mixture in a small bowl & mix them thoroughly.
6. Remove the lettuce leaves from the water & leave them to drip dry on a kitchen towel/pat dry.
7. Heat the oil in a large wok or heavy bottom kadhai & once hot, add the onion, ginger garlic & stir fry on high heat for 2 minutes until translucent.
8. Add the yellow pepper, zucchini & cucumber & saute on high heat for another 2 mins until slightly soft.
9. Add the mushrooms & pepper powder& stir fry for 1 minute.
10. Add the mixed sauces & stir it in.
11. Add the paneer cubes & stir continuously to combine & blend it all in, on medium heat for 2 minutes.
12. Add ¼ cup water & the cornflour slurry & cook stirring continuously on medium heat for another minute until the sauce thickens & coat the paneer & vegetables evenly.
13. Remove from heat & pour into a bowl. Garnish with spring onion leaves.
14. Place two dry lettuce leaves on top of one another in a plate & spoon the mixture onto the leaves.
15. Serve immediately or enjoy with a side of plain hot steamed rice.

Making of Crunchy Lettuce Wrap Meal – Sweet n Sour Cottage Cheese / Tofu