Larb
Ingredients
- 2 tbsp uncooked jasmine rice
- 4 kaffir lime leaves
- 2 tbsp vegan fish sauce
- Juice of 1 lime
- 1 inch ginger, grated
- 1-2 tsp sugar
- 1 block tofu
- Shiitake mushrooms, finely diced
- 2 shallots, finely diced
- 4 cloves garlic, finely chopped
- 2 stalks lemongrass, finely sliced
- 2 spring onions, sliced
- 2-3 hot red chillis, finely sliced
- Mint, chopped
- Coriander, chopped
- Steamed broccoli
- Cooked rice or fresh lettuce leaves, to serve
Steps
- Clean and cook the rice. Drain and press the tofu.
- In a dry pan add the rice, lemongrass and kaffir lime leave, and stir constantly until the rice has a deep brown colour.
- Remove from heat immediately and transfer into a mortar and pestle. Grind until fine.
- Crumble the tofu into small pieces with your hands.
- Combine vegan fish sauce, lime juice, ginger and sugar in a bowl.
- In the wok cook the crumbled tofu until lightly browned.
- Add the shiitake mushrooms and garlic and cook until mushrooms are tender.
- Turn off the heat and add shallots and chillies; stir to mix well.
- When ready to serve stir in toasted rice powder, mint and coriander.