Photo of Chilli tofu larb by WW

Chilli tofu larb

3 - 6
PersonalPoints™ per serving
Total Time
30 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Tofu makes an excellent meat-free substitute for the pork mince you’d usually find in larb. Crumbled tofu takes on the spicy, zesty flavours in this classic Thai salad with great results.

Ingredients

Firm tofu

600 g

Fresh ginger

2 tsp, finely grated

Garlic

2 clove(s), crushed

Fresh red chilli

2 whole, small, chopped

Green shallot(s)

6 individual, thinly sliced

Soy sauce

2 tsp

Brown sugar

3 tsp

Lime juice

2 tbs, 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

Roasted cashew nuts

30 g, coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Drain the tofu, wrap 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.
  2. Lightly spray a large non-stick wok or frying pan with oil and heat over medium heat. Stir-fry the 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, then stir in red onion, coriander/basil and mint.
  3. Scatter cashews and extra coriander/basil and mint over top. Serve with lime wedges.

Notes

Cook ¾ cup brown rice (dry weight) to packet instructions, then divide between plates and top with the larb.