Larb Tao Hoo (Tofu Larb)
1 T olive oil (or peanutl oil)
½ c red onion, finely sliced
2 cloves garlic, finely chopped
1 T fresh ginger, finely chopped
1 stalk lemongrass, finely sliced (or frozen)
300gm block firm tofu, drained and crumbled
1 large red pepper, finely sliced
1-2 c red or green cabbage, finely sliced
1 medium carrot, grated
1 spring onion, finely sliced
1 T fish sauce
Juice of 1 lime or lemon
Rind of 1 lime or lemon
Good grinding of black pepper
1 c fresh coriander, finely chopped
½ c fresh mint, finely chopped
Dry roasted nuts, finely chopped, to garnish
1 fresh green chilli, finely chopped (or ½ t chilli flakes), to garnish
1. Heat the oil in a large pan or wok, add the red onion, ginger, garlic and lemongrass and cook for a couple of minutes.
2. Add the crumbled tofu and stir to combine the flavours.
3. Add the rest of the ingredients (except the peanuts, fresh herbs and chilli) and cook for a further few minutes to soften and absorb the flavours.
4. Stir through the fresh herbs just before serving. Garnish with peanuts and fresh chilli.
*Tofu can be substitute with chicken mince. Fish sauce can be replaced with pineapple juice, soy sauce, water and salt.
Serves 4 for less than $15. Average cooking time: 10 min.