Vegetarian Thai larb

Thai servings of mixed greens are striking for their punchy flavors, balanced by cool new spices. This vegetarian form utilizing fresh, chewy prepared tofu is served in fresh lettuce cups.


•             280g/10oz firm tofu

•             4 tbsp vegetable oil

•             1 huge shallot, finely slashed

•             1 red stew, cut

•             1 tail lemongrass, finely slashed

•             1 tsp ground new root ginger

•             3 garlic cloves, squashed

•             3 tbsp cornflour

For the dressing

•             2 limes, squeeze as it were

•             2 tbsp light earthy colored sugar

•             1 garlic clove, squashed

•             1½ tbsp soy sauce

To serve

•             cooked rice (discretionary)

•             2 Little Gem lettuces, leaves isolated

•             handful slashed new coriander

•             handful slashed new mint


1.Drain off any fluid from the tofu. Disintegrate the tofu onto a spotless tea towel, at that point crease the towel over to cover and press down immovably to eliminate however much dampness as could reasonably be expected. Tip the squeezed tofu pieces into a bowl and put in a safe spot.

2.Heat 2 tablespoons of the vegetable oil in a huge skillet over a medium–low warmth. Add the shallot and cook, blending frequently, for 7–10 minutes, until beginning to turn brilliant. Add the stew and lemongrass and cook, mixing, for a further 2 minutes. At last mix in the ginger and garlic and cook for 1 moment.

3.Transfer the substance of the skillet to a container and add 50ml/2fl oz water. Utilize a stick blender to barrage to a smooth-ish glue (then again, utilize a blender or little food processor). Put in a safe spot.

4.Preheat the stove to 200C/180C Fan/Gas 6.

5.Mix the cornflour with the disintegrated tofu, mixing to cover totally. Crash the skillet and return it to the warmth, at that point add the leftover 2 tablespoons of vegetable oil. Add the tofu and cook over a medium warmth, mixing periodically, until it begins to turn brilliant and fresh in places.

6.Add the glue to the skillet and blend well, separating any bunches of tofu. Now it might look exceptionally unsatisfying, however don’t stress it will come great in the stove. Tip the substance of the skillet onto a heating plate and prepare for 10-15 minutes, until it starts to brown and fresh up, mixing part of the way through cooking to guarantee it crisps equitably.

7.Meanwhile, consolidate the dressing fixings in a container, blending great to break down the sugar.

8.To serve, spoon some cooked rice, in the event that utilizing, into every one of the lettuce leaves, at that point add a portion of the tofu, a spoonful of dressing and a sprinkle of the new spices.

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