Tofu larb salad recipe | delicious. magazine

Ingredients

• Vegetable oil for deep-frying
• 200g firm tofu, cut into 2cm cubes
• 50g dried rice vermicelli, soaked and drained
• 50g textured vegetable protein mince (meat-free mince)
• ½ red onion, thinly sliced
• 1½ tbsp finely chopped spring onion
• 3 tbsp finely chopped fresh coriander leaves
• 1 tbsp chopped fresh dill
• Handful fresh mint leaves
• ½ tbsp caster sugar
• 2 tbsp ground toasted rice (see Saiphin’s tip)
• 1 tbsp chilli flakes
• 3 tbsp lime juice
• 2 tbsp light soy sauce