Vegan larb tofu

Step 1/ 5

• 3 tbsp sticky rice

• frying pan
• cooking spoon
• food processor

For the toasted rice powder, heat a dry frying pan over medium-high heat. Add the rice and roast, stirring or tossing occasionally, for approx. 10 min. until golden brown and it takes on a nutty aroma. Let cool down. Then put the rice into a food processor or spice grinder and grind until it is still a coarse but not too fine powder, then set aside.

Step 2/ 5

• 1 shallot
• 1 stalk lemongrass
• 2 Makrut lime leaves (optional)
• 4 sprigs mint
• 3 sprigs Thai basil
• 5 sprigs cilantro
• 1½ limes
• 400 g firm tofu
• 1 tbsp brown sugar
• 3 tbsp soy sauce
• 1 tbsp chili flakes

• knife
• cutting board
• fine grater
• kitchen towel
• bowl (small)

While the rice is roasting or cooling down, finely slice the shallot. Remove the outer layer from the lemongrass and cut into very fine rings. Cut the lime leaves, if using, into very fine strips. Set aside a few of the herbs for serving, pluck the remaining herbs from the stems and chop coarsely. Zest and juice the limes. Pat the tofu dry, wrap in a clean kitchen towel, squeeze lightly to remove as much liquid as possible, then crumble into small pieces with your hands. For the dressing, whisk together the lime juice, lime zest, brown sugar, ¾ of the soy sauce and chili flakes in a small bowl until the sugar has dissolved.

Step 3/ 5

• 3 tbsp vegetable oil
• 1 tbsp soy sauce

• spatula
• bowl (large)

Heat the same pan used for toasting rice on medium-high heat and add a little oil. Fry the tofu in it for approx. 5 min. until crispy, season with remaining soy sauce. Remove from the pan and add to a large bowl. While the tofu is still hot, add the lemongrass and shallots, mix together and let the remaining heat soften.

Step 4/ 5

• salt

Add the dressing, lime leaves if using, herbs, rice powder, and a little salt to the tofu and mix well. Season to taste and add more salt or soy sauce if needed.

Step 5/ 5

• 1 head butterhead lettuce (for serving)
• lime (for serving)
• fried onion (optional)
• 1 Thai chili (optional)
• sticky rice (cooked, for serving)

Pluck whole lettuce leaves from the head. To serve, spoon the tofu salad onto the lettuce leaves. Garnish with remaining herbs and lime wedges. Sprinkle with crispy onions if using and garnish with fresh chopped chilli. Serve with steamed sticky rice, if desired.

Enjoy your meal!