Chilli tofu larb
Calorie controlled cooking spray
Chilli, Green or Red
6 medium, trimmed and finely chopped
Light Soy Sauce
Lime Juice, Fresh
½ small, finely sliced
Thai Basil Leaves
- 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.
- 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.
- 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.
- Scatter over the toasted cashews, extra Thai basil, extra coriander and mint, then serve with the lime wedges on the side.