Chilli tofu larb

Name: Chilli tofu larb
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 600 g Firm tofu drained; 2 tsp Fresh ginger finely grated; 2 clove(s) Garlic crushed; 2 whole Fresh red chilli small, finely chopped; 6 individual Green shallot(s) thinly sliced; 2 tsp Soy sauce or tamari; 3 tsp Brown sugar; 1 medium Lime(s) (2 tbs lime juice, plus wedges to serve); 0.5 medium Red onion thinly sliced; 0.5 cup(s) Fresh coriander or Thai basil, chopped, plus extra to serve; 0.25 cup(s) Fresh mint chopped, plus extra to serve; 30 g Unsalted roasted cashew nuts coarsely chopped; 1 x 3 second spray(s) Oil spray

Points®

Total Time

20 min

Prep

10 min

Cook

10 min

Serves

Difficulty

Easy

Crumbled firm tofu makes an excellent meat-free substitute for the pork mince you’d usually find in larb as it takes on the spicy, zesty flavours in this classic Thai salad with great results.

Ingredients

Firm tofu

600 g, drained

Fresh ginger

2 tsp, finely grated

Garlic

2 clove(s), crushed

Fresh red chilli

2 whole, small, finely chopped

Green shallot(s)

6 individual, thinly sliced

Soy sauce

2 tsp, or tamari

Brown sugar

3 tsp

Lime(s)

1 medium, (2 tbs lime juice, plus wedges to serve)

Red onion

½ medium, thinly sliced

Fresh coriander

½ cup(s), or Thai basil, chopped, plus extra to serve

Fresh mint

¼ cup(s), chopped, plus extra to serve

Unsalted roasted cashew nuts

30 g, coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

Wrap tofu in paper towel and place on a large plate. Top with another plate and a few full food cans to weigh it down. Stand 10 minutes, then remove weights, plate and paper towel. Crumble the tofu into large pieces.
Lightly spray a large non-stick wok or frying pan with oil and heat over medium heat. Stir-fry ginger, garlic, chillies and shallots for 1 minute or until fragrant. Add tofu, soy sauce, sugar and lime juice. Stir-fry for 3-4 minutes, until tofu is hot. Stir in onion, coriander/basil and mint.
Scatter cashews and extra coriander/basil and mint over top. Serve with lime wedges.

Notes

SERVING SUGGESTION: Cook ¾ cup (150g) brown rice to packet instructions, then divide among plates and top with the larb. TO REFRIGERATE: Store larb in reusable containers in the fridge for up to 3 days. Serve cold or reheat in the microwave.

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Chilli tofu larb

Ingredients

Instructions

Notes

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