Chilli tofu larb
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • 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
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.
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