Tofu laab (larb)
Prepare for a flavour explosion! This zingy tofu laab (larb) with lime, mint and chilli is Marni Xuto’s vegan take on the iconic Thai salad.
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:
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Paper towel
- Serving platter
Ingredients
- 2-3 tbsp vegetable oil
- 280g firm tofu (we recommend Tofoo), cut into bite-size cubes
- 2 tsp caster sugar
- 2 spring onions, finely sliced
- 2 tsp chilli flakes, or to taste
- 2 tsp light soy sauce
- 4 tsp lime juice
- 1 tsp miso paste
- 1 tsp maple syrup
- 1 banana (echalion) shallot, finely chopped
- 10g mint leaves, roughly chopped
- 10g coriander leaves
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