Tofu larb salad recipe
This tofu larb from Saiphin Moore’s cookbook, Rosa's Thai Café, is vibrant and fiery vegetarian fare that's ready in just half an hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Wok
- Heavy-based saucepan
- Slotted spoon
- Kitchen scale
- Measuring spoon
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Pan
- Stove
- Paper towel
- Spoon
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
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