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Chilli tofu larb

Chilli tofu larb

Total Time
20 min
10 min
10 min
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.


Firm tofu

600 g, drained

Fresh ginger

2 tsp, finely grated


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


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)


  1. 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.
  2. 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.
  3. Scatter cashews and extra coriander/basil and mint over top. Serve with lime wedges.


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.