41min 4 ppl
Vegan Larb with Tofu and Toasted Rice
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 7 steps
Medium: 31–60 min or 7–12 steps
230 kcalper person
Protein 14g
Carbs 13g
Fats 15g
About this dish
Crumbled tofu, pan-fried until golden, takes on the same hot-sour-savoury toss as larb moo — toasted rice powder, lime, soy and a fistful of herbs.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallotsthinly sliced4
- Spring onionsthinly sliced2
- Coriandersmall bunch, roughly chopped1
- Mint leavessmall bunch, leaves picked1
- Lime juice2 tbsp
Plant Proteins
- Firm tofupressed and finely crumbled400 g
Dried Goods
- Jasmine ricefor toasted rice powder2 tbsp
- Palm sugar1 tsp
Spices & Seasonings
- Chilli flakes1 tsp
Oils & Condiments
- Vegetable Oil1 tbsp
- Light soy sauce2 tbsp
Utensils
- Mortar and pestle
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Toast the jasmine rice in a dry frying pan over medium heat for 4 minutes, stirring constantly, until deep golden, then grind to a coarse powder with a mortar and pestle.
Approx. 5 minutes
2
Thinly slice the shallots and spring onions, roughly chop the coriander and pick the mint leaves.
Approx. 6 minutes
3
Press the tofu and crumble finely with your fingers.
Approx. 5 minutes
4
Heat the vegetable oil in a large frying pan over medium-high heat and stir-fry the crumbled tofu for 7 minutes, until golden and any liquid has evaporated.
Approx. 7 minutes
5
Remove the pan from the heat and stir the soy sauce, lime juice, chilli flakes and palm sugar through the hot tofu.
Approx. 3 minutes
6
Fold in the toasted rice powder, shallots and spring onions.
Approx. 2 minutes
7
Scatter over the coriander and mint and serve while still warm.
Approx. 2 minutes
