Chilli tofu larb
600 g, drained
2 tsp, finely grated
2 clove(s), crushed
Fresh red chilli
2 whole, small, finely chopped
6 individual, thinly sliced
2 tsp, or tamari
1 medium, (2 tbs lime juice, plus wedges to serve)
½ medium, thinly sliced
½ cup(s), or Thai basil, chopped, plus extra to serve
¼ cup(s), chopped, plus extra to serve
Unsalted roasted cashew nuts
30 g, coarsely chopped
1 x 3 second spray(s)
- 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.