Tofu larb
Prepare for a flavour explosion! This fresh and zingy tofu larb with lime, mint and chilli is Marni Xuto’s vegan take on the iconic Thai meat salad.
Marni says: “Larb (laab) is a beloved dish that has transcended borders, captivating palates worldwide. Originating from Isan, a mainly agricultural region of northeast Thailand, the dish reflects the resilience and ingenuity of its people. Faced with frequent droughts, Isan locals perfected the art of sun-drying to preserve their food, extending its longevity and enriching its flavours. It’s why you’ll see lots of dried chilli in the local dishes.”
Growing up in Bangkok, Marni’s passion for cooking started at a young age. She’s lived in the UK for 20 years and is a recipe developer and blogger. Follow Marni on Instagram @easy.thaifood
Ingredients
- 2-3 tbsp vegetable oil
- 280g firm tofu (we recommend Tofoo), cut into bite-size cubes
- 2 tsp caster sugar
- 2 spring onions, finely sliced
- 2 tsp chilli flakes, or to taste
- 2 tsp light soy sauce
- 4 tsp lime juice
- 1 tsp miso paste
- 1 tsp maple syrup
- 1 banana (echalion) shallot, finely chopped
- 10g mint leaves, roughly chopped
- 10g coriander leaves
Method
- Add the vegetable oil to a wide frying pan over a medium-high heat. Tip in the tofu and fry, flipping each piece occasionally, for about 8 minutes until golden all over. Drain on kitchen paper and season with salt and pepper.
- Meanwhile, mix the sugar with 2 tsp hot water in a bowl until the sugar dissolves. Add the rest of the ingredients (except the coriander) and mix well.
- Add the tofu to the dressing, toss to combine, then transfer to a serving plate. Garnish with the coriander and serve.
- Recipe from January 2025 Issue
Nutrition
- Calories
- 312kcals
- Fat
- 17g (2.2g saturated)
- Protein
- 25g
- Carbohydrates
- 12g (8.9g sugars)
- Fibre
- 2.2g
- Salt
- 1.6g
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