I’m hesitant to call this tofu larb, because I know it’s super basic and far from any authentic Thai larb dish; however, that’s the source of my inspiration here.
Because of the way I throw things together when I’m experimenting with recipes you might find that some of the quantities could be adjusted to suit your preferences. Crispy shallots to garnish would also make a nice addition.
- 2 Tbsp brown basmati rice (optional)
- peanut oil
- 300 g firm tofu broken up into mince-like pieces
- handful mint
- handful basil
- handful coriander
- 1 fresh red chilli finely chopped
- 2 limes Juice of 1 ½, wedges to serve
- cos leaves rinsed, dried and separated into individual leaves
- 1 Toast the rice in a hot dry frying pan for 2 to 3 minutes until it starts to pop and become golden. Transfer to a mortar and pestle and grind until it is a mixture of powdery and coarser pieces. Set aside. This is an optional addition – chopped roasted cashews could also work as an alternative.
- 2 Heat a splash of peanut oil in a hot frying pan. Add the tofu and fry until dry and starting to go golden then turn off the heat. Add salt to taste and allow to cool slightly for a couple of minutes.
- 3 Roll the fresh herbs into a cigar shape and roughly slice. Add the herbs, chilli, lime and toasted rice to the tofu, stir to combine and taste to check if more salt is needed.
- 4 Fill the cos lettuce with spoonfuls of the tofu mixture and add extra lime wedges as a garnish.