Name: Tofu larb
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram firm tofu; 1 tablespoon vegetable or peanut oil; 1 lemongrass stalk, pale section only, finely chopped; 2 cloves garlic, crushed; 1 fresh long red chilli, finely chopped; 1/4 cup salt-reduced vegetable stock; 1 tablespoon soy sauce; 1 1/2 tablespoon lemon juice; 2 teaspoon brown sugar; 1/2 small red onion, finely chopped; 1/2 cup chopped coriander, plus extra leaves, to serve; 1/2 cup chopped mint; 8 iceberg lettuce leaves; lemon wedges, to serve

Tofu larb

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

500 gram firm tofu

1 tablespoon vegetable or peanut oil

1 lemongrass stalk, pale section only, finely chopped

2 cloves garlic, crushed

1 fresh long red chilli, finely chopped

1/4 cup salt-reduced vegetable stock

1 tablespoon soy sauce

1 1/2 tablespoon lemon juice

2 teaspoon brown sugar

1/2 small red onion, finely chopped

1/2 cup chopped coriander, plus extra leaves, to serve

1/2 cup chopped mint

8 iceberg lettuce leaves

lemon wedges, to serve

Method

1.Drain tofu on paper towels for 5 minutes.

2.Heat oil in a wok or large frying pan over high heat. Add lemongrass, garlic and chilli; stir-fry for 1 minute or until fragrant. Crumble tofu into wok; stir-fry for 5 minutes or until heated.

3.Add stock, sauce, juice and sugar. Bring to the boil. Cook and stir for 5 minutes or until liquid has evaporated.

4.Remove wok from heat. Add onion, coriander and mint, toss to combine. Spoon into lettuce leaves. Sprinkle with coriander. Serve with lemon wedges.

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Ingredients

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