Tofu larb salad

Name: Tofu larb salad
Yield: Serves 2
Cuisine: Thai recipes
Ingredients: Vegetable oil for deep-frying; 200g firm tofu, cut into 2cm cubes; 50g dried rice vermicelli, soaked and drained; 50g textured vegetable protein mince (meat-free mince); ½ red onion, thinly sliced; 1½ tbsp finely chopped spring onion; 3 tbsp finely chopped fresh coriander leaves; 1 tbsp chopped fresh dill; Handful fresh mint leaves; ½ tbsp caster sugar; 2 tbsp ground toasted rice (see Saiphin’s tip); 1 tbsp chilli flakes; 3 tbsp lime juice; 2 tbsp light soy sauce

Easy
July 2018

Easy
July 2018

Serves 2
Hands-on time 30 min

This recipe from Saiphin Moore’s cookbook, Rosa’s Thai Café, is vibrant and fiery vegetarian fare that’s ready in just half an hour.

Dairy-free
Vegetarian

Nutrition: per serving

Calories: 419kcals
Fat: 18.4g (2g saturated)
Protein: 18g
Carbohydrates: 43.7g (9.9g sugars)
Fibre: 3.3g
Salt: 2.1g

Nutrition: per serving

Calories: 419kcals
Fat: 18.4g (2g saturated)
Protein: 18g
Carbohydrates: 43.7g (9.9g sugars)
Fibre: 3.3g
Salt: 2.1g

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Ingredients

Vegetable oil for deep-frying
200g firm tofu, cut into 2cm cubes
50g dried rice vermicelli, soaked and drained
50g textured vegetable protein mince (meat-free mince)
½ red onion, thinly sliced
1½ tbsp finely chopped spring onion
3 tbsp finely chopped fresh coriander leaves
1 tbsp chopped fresh dill
Handful fresh mint leaves
½ tbsp caster sugar
2 tbsp ground toasted rice (see Saiphin’s tip)
1 tbsp chilli flakes
3 tbsp lime juice
2 tbsp light soy sauce

Vegetable oil for deep-frying
200g firm tofu, cut into 2cm cubes
50g dried rice vermicelli, soaked and drained
50g textured vegetable protein mince (meat-free mince)
½ red onion, thinly sliced
1½ tbsp finely chopped spring onion
3 tbsp finely chopped fresh coriander leaves
1 tbsp chopped fresh dill
Handful fresh mint leaves
½ tbsp caster sugar
2 tbsp ground toasted rice (see Saiphin’s tip)
1 tbsp chilli flakes
3 tbsp lime juice
2 tbsp light soy sauce

Method

Fill a wok or large, heavy-based saucepan one third full with vegetable oil and set over a medium heat. Once the oil is hot enough to brown a cube of bread in 40 seconds, carefully lower in the tofu and deep-fry for about 5 minutes until golden brown (see Food Team’s tip). Remove the tofu with a slotted spoon and drain on kitchen paper.
Bring 1 litre water to the boil in a large pan. Add the rice vermicelli, cook for 30 seconds, then drain.
Put the noodles in a mixing bowl with the textured vegetable protein mince and deep-fried tofu. Mix in the red onion, spring onion, fresh coriander, dill and mint.
Add the sugar, toasted rice, chilli flakes, lime juice and soy sauce. Mix thoroughly and serve immediately.

Method

Fill a wok or large, heavy-based saucepan one third full with vegetable oil and set over a medium heat. Once the oil is hot enough to brown a cube of bread in 40 seconds, carefully lower in the tofu and deep-fry for about 5 minutes until golden brown (see Food Team’s tip). Remove the tofu with a slotted spoon and drain on kitchen paper.
Bring 1 litre water to the boil in a large pan. Add the rice vermicelli, cook for 30 seconds, then drain.
Put the noodles in a mixing bowl with the textured vegetable protein mince and deep-fried tofu. Mix in the red onion, spring onion, fresh coriander, dill and mint.
Add the sugar, toasted rice, chilli flakes, lime juice and soy sauce. Mix thoroughly and serve immediately.

delicious. tips

Buy ground toasted rice in Asian supermarkets, or make your own: toast 2 tbsp uncooked jasmine or basmati rice in a dry frying pan over a gentle heat for 3-4 minutes until it turns golden brown. Keep moving the rice around so it doesn’t burn. Leave to cool slightly, then whizz to crumbs in a food processor. Stored in an airtight container, it will keep for 4-6 weeks
For an extra kick, toss the tofu in a little chilli powder before frying (step 1)

Recipe By

Saiphin Moore

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