FODMAP friendly tofu larb (vegan, nut free option) - George Eats

Ingredients

• 60ml (1/4 cup)* fresh lime juice
• 60ml (1/4 cup)* vegan fish sauce
• 30g (2 tablespoons)* caster sugar
• 1-2 teaspoons Tamari or gluten free dark soy, to taste
• Chopped chilli, optional
• Small handful of Thai basil or Vietnamese mint, optional
• 1/4 cup toasted rice (see notes)
• 60ml (1/4 cup)* vegetable (or another bland style) oil
• 30g ginger, microplaned
• 2 teaspoons galangal, microplaned (see notes)
• 1-2 stalks of lemongrass, microplaned or finely sliced
• 6-7 spring onion greens, finely chopped (approximately 25g)
• Pinch of dried thyme and dried sage powder (see notes)
• 60ml (1/4 cup)* water
• 450g firm tofu, crumbled
• 40ml (2 tablespoons)* Tamari or gluten free dark soy (see notes)
• 20ml (1 tablespoon)* vegan fish sauce (see notes)
• 7.5-15g (1/2 -1 tbsp)* light brown sugar
• White pepper, to taste
• chilli powder, to taste (optional)
• Grated makrut lime zest, to taste (I use about half a lime)
• Lettuce, for cups
• 1/2 cup toasted peanuts
• Chillies, chopped, to finish
• Thai basil and Vietnamese mint, to finish