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

Jessica Brook
Jessica Brook

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Crispy tofu and lemongrass larb.
Crispy tofu and lemongrass larb.James Moffatt

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.

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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

  1. 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.

  2. 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.

  3. Step 3

    Meanwhile, soak the vermicelli noodles in boiling water for 5 minutes, or until softened. Drain.

  4. 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.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/crispy-tofu-and-lemongrass-larb-20240312-p5fbrp.html