Photo of Chilli tofu larb by WW

Chilli tofu larb

Points® value
Total Time
20 min
10 min
10 min
Crumbled tofu is a great zero-hero substitute for the pork mince you’d usually find in this zesty, spicy Thai salad.


Plain Tofu

560 g

Cashew Nuts

30 g

Calorie controlled cooking spray

4 spray(s)

Root Ginger

2 teaspoon(s)


2 clove(s)

Chilli, green or red

2 individual

Spring Onions

6 medium, trimmed and finely chopped

Light soy sauce

10 ml

Maple Syrup

1 tablespoon(s)


2 medium

Lime Juice, Fresh

2 tablespoon(s)

Red onion

½ small, finely sliced

Thai basil leaves

30 g

Coriander, fresh

4 tablespoon(s)

Mint, Fresh

1 tablespoon(s)


  1. Drain the tofu, wrap it in kitchen paper and put it on a plate. Top with another plate and settle a few full food tins on top. Leave for 10 minutes, then remove the kitchen paper and crumble the tofu into large pieces.
  2. Toast the cashews in a dry frying pan for 2-3 minutes until golden, then remove from the pan and roughly chop and set aside.
  3. Mist a large nonstick wok or frying pan with cooking spray and set over a medium heat. Stir-fry the ginger, garlic, chillies and spring onions for 1 minute, then add the tofu, soy sauce, maple syrup and lime juice. Stir-fry for 3-4 minutes, then stir in the red onion Thai basil and coriander.
  4. Scatter over the toasted cashews, extra Thai basil, extra coriander and mint, then serve with the lime wedges on the side.