Larb,a fragrant Laotian salad,is usually made with minced meat,offal or seafood. But in good news for vegetarians,this version uses tofu instead.
2 tbsp peanut oil
1 bunch snake beans,trimmed (see note)
1 lemongrass,trimmed and finely grated
1 tbsp grated ginger
2 garlic cloves,crushed
⅓ cup cashews,chopped
1 tbsp fish sauce (see note)
2 tbsp caster sugar
500g firm tofu,crumbled
200g rice vermicelli noodles
2 eschalots (French shallots),sliced into thin rounds
1 cup Thai basil leaves
2 whole dried chillies,roasted and crumbled
makrut lime,halved,to serve
Heat the oil in a large wok over medium-high heat. Add the beans and cook,tossing,for 4 minutes or until slightly charred and tender. Set aside.
Add the lemongrass,ginger,garlic and half of the cashews and cook for 30 seconds or until fragrant. Add the fish sauce,sugar and the tofu. Cook,stirring,for 8 minutes or until the tofu is crisp. Set aside and keep warm.
Meanwhile,soak the vermicelli noodles in boiling water for 5 minutes,or until softened. Drain.
Serve the tofu with snake beans,noodles,eschalots (French shallots),Thai basil,chilli,lime and remaining cashews.
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