Photo of Chilli tofu larb by WW

Chilli tofu larb

3 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
10 min
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.


Firm tofu

600 g

Fresh ginger

2 tsp, finely grated


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)


  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.


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