Chilli tofu larb
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crumbled tofu is a great zero-hero substitute for the pork mince you’d usually find in this zesty, spicy Thai salad.
Ingredients
Plain Tofu
560 g
Cashew Nuts
30 g
Calorie controlled cooking spray
4 spray(s)
Root Ginger
2 teaspoon(s)
Garlic
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)
Lime
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)
Instructions
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.
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