Tofu Salad Rolls

Peel ginger and garlic and finely chop.

Peel carrots and cut into very thin strips.

Peel shallots and cut into thin rings. Cut chile pepper in half, remove seeds and cut into very fine strips.

Cut tofu into 5 mm (approximately 1/4 inc) cubes.

Heat the oil in a non-stick skillet and fry the tofu until golden brown over high heat while stirring.

Season with salt and pepper, remove from skillet and drain in a colander set over a bowl.

Cook garlic, ginger and shallot rings until translucent over medium heat in skillet while stirring.

Add carrots and chile pepper and fry for 1 minute.

Pour in the soy sauce, broth and fish sauce and cook gently until the carrots are soft, 2 minutes.

Stir in tofu, season again with salt and pepper and allow to cool on a plate.

Meanwhile, chop the cashews.

Rinse and spin dry lettuce leaves. Place on the work surface and cover with a tea towel. Apply light pressure to break the leaf veins.

Spread the filling on the leaves. Add the chopped cashews.