Betel leaves topped with Thai tofu

Betel leaves topped with Thai tofu

18 betel leaves, remove stems, wash and dry (available from Asian grocers)
300 gm firm tofu, place on paper towel to absorb excess water
1 Tb coconut oil
1 carrot, grated
2 inch ginger, grated
2 garlic cloves, crushed
4 spring onion, white end finely sliced
2 red chillies, slice, remove seeds unless you like it hot!
8 coriander sprigs, finely chop stems, pick leaves
1 tsp sea salt
¼ C mint leaves, chopped – optional
1 lime, cut into wedges
¼ C coconut chips or flakes, available preservative free from health food store

Heat coconut oil in a wok; add ginger, garlic, spring onion, chilli, coriander stems and salt. Stir fry for 1 min. Add carrot and tofu; break up tofu with a fork. Fry for 3 min. Remove from heat and stir in coriander and mint leaves.

Lay betel leaves on a platter shiny side up and place a small pile of tofu mix in the centre. Top with a squeeze of lime and coconut.

FACT
Betel leaves have a peppery fresh flavor. They can be eaten raw or cooked. In Ayurvedic medicine they are used as an aphrodisiac.