Tofu Larb-Style Lettuce Cups

• 2 x 280gblocks firm tofu, drained
• 2 tbspvegetable oil
• 3shallots, 1 finely chopped and 2 very thinly sliced
• 3garlic cloves, finely chopped
• 3 tbsplight soy sauce
• 1 tspsoft brown sugar
• 60 mllime juice
• 1red chilli, finely chopped
• 1 tspchilli flakes
• 4spring onions, thinly sliced
• 20 gmint leaves, torn
• 30 gcoriander leaves, torn
• 2 tbsptoasted rice powder (khao khua)
• fine salt
• 300 gdried jasmine rice
• 300 glittle gem lettuce, leaves separated
• 150 gcucumber, sliced
• 1lime, cut into wedges, optional (optional)

Method

1. 1Cook the rice according to the packet while preparing the tofu. Keep covered off the heat when ready.
2. 2Wrap the tofu blocks in a clean tea towel and squeeze hard over the sink to press out the water, then crumble them into rough, mince-sized pieces. Dry tofu browns; wet tofu steams.
3. 3Heat half the vegetable oil in a large frying pan over medium-high heat. Fry half the crumbled tofu in one layer for 4 minutes, turn and cook for 4 minutes more until golden at the edges. Lift out and repeat with the remaining oil and tofu, then return everything to the pan.
4. 4Add the garlic and the finely chopped shallot and stir for 1 minute until fragrant. Take the pan off the heat.
5. 5Stir in the soy sauce, sugar, 60 ml lime juice, the fresh chilli and the chilli flakes. Taste: larb should be hot, sour and salty in that order, so add more lime or soy until it makes your mouth water.
6. 6Just before serving, fold through the sliced shallots, spring onions, torn mint, torn coriander and the toasted rice powder. The rice powder goes in last so it stays nutty and crunchy rather than soggy.
7. 7Fluff the rice with a fork. Put the lettuce leaves, cucumber, rice and optional lime wedges on the table and spoon the larb into the leaves to eat with your hands.

Per serving

kcal

621

protein

33.6g

fibre

7.6g

carbs

82.5g

fat

20.1g