Cheats Chilli Cashew Tofu Larb | Donna Hay

Ingredients

• 2 teaspoons extra virgin olive oil
• 2 tablespoons finely grated ginger
• ⅓ cup (100g/3½ oz) Asian chilli jam or paste
• ¼ cup (60ml/2 fl oz) fish sauce or coconut aminos
• ¼ cup (55g/2 oz) raw caster (superfine) sugar
• 500g (1 lb 2 oz) firm tofu, drained and crumbled (see cook’s note)
• ⅓ cup (80ml/2¾ fl oz) lime juice
• 12 baby cos (Romaine) lettuce leaves
• 2 cucumbers, chopped lengthways
• ¾ cup (110g/4 oz) roasted salted cashews, roughly chopped
• ½ cup (10g/¼ oz) Thai basil leaves
• ½ cup (6g/¼ oz) coriander (cilantro) leaves
• lime cheeks, to serve