Crispy tofu and lemongrass larb is a vegetarian’s dream salad

Name: Crispy tofu and lemongrass larb is a vegetarian’s dream salad
Cook time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 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

Jessica Brook

March 14, 2024

Crispy tofu and lemongrass larb.James Moffatt

easyTime:< 30 minsServes:4

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.

Ingredients

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

Method

Step 1
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.
Step 2
Add the lemongrass, ginger, garlic and half of the cashews cook for 30 seconds or until fragrant. Add fish sauce, sugar and tofu. Cook, stirring, for 8 minutes or until the tofu is crisp. Set aside and keep warm.
Step 3
Meanwhile, soak the vermicelli noodles in boiling water for 5 minutes, or until softened. Drain.
Step 4
Serve the tofu with snake beans, noodles, eschalots (French shallots), chilli, lime and remaining cashews.

Notes

If you can’t find snake beans, substitute 200g of fresh green beans.
To make this dish vegan, replace the fish sauce with the vegan version, soy sauce or a little miso paste.