Move over chicken, pork & mushroom larb, there's a new kid in town and she's ready to Partay! This saucy, spicy number is exactly what you need in your life right now! We've stuck to the Thai tradition of 'mincing' the tofu by hand with a clever - we highly recommend you don't skip this part as it's extremely therapeutic for the soul.
Serves 2-3 with other accompaniments | 15 minutes
3 tbs peanuts
300g firm tofu, minced
1 tbs neutral oil or EVOO
2 tbs jasmine rice or glutinous rice
1 lemongrass stick, finely sliced
1.5 tsp hot chilli powder, chilli flakes or 2 birds eye chillies
3 tbs vegan fish sauce
3 tbs lime juice
1 tbs caster sugar
2 large eshallots or 1 small red onion, finely sliced
2 spring onions, finely sliced
A slice of cabbage and an assortment of fresh herbs to serve - think coriander, Thai basil, mint, Vietnamese mint, sawtooth coriander, pretty much whatever you can get your hands on
Step 1. Pre-heat the oven to 180C. Place the peanuts on a tray and roast for 10 minutes or until evenly golden brown. Set aside.
Step 2. Toast the jasmine rice in a dry frypan, over medium to high heat until golden brown. Remove and place the toasted rice into a mortar and pestle, pound and grind the rice into a fine powder. You could also use a spice grinder.
Step 3. Using the same frying pan set over a medium-high heat, add the oil, swirling to coat. Next, add the tofu to the pan and stir-fry until warmed through and slightly caramelised.
Step 4. To the tofu, add the lemongrass, chilli, fish sauce, lime juice and caster sugar. Taste and adjust the balance of flavour. We want salty, sweet, sour, spicy.
Step 5. Take the pan off the heat. Toss through the finely sliced eshallots, spring onions and toasted rice.
Step 6. Serve with a slice of cabbage and an assortment of fresh fragrant herbs and rice.
Tip for roasting nuts - try batch roasting nuts and storing them in an airtight container for later use in cooking.
Vegans, if you can't find a vegan fish sauce substitute for soy sauce.
Vegan 'fish sauce' can be substituted at a 1:1 ratio with normal fish sauce.