Out & About
Cooking with Friends
September 14, 2017
Larb is a very flavoursome salad from Laos and Northern Thailand and here is the recipe for a Vegan version of Larb.
300g extra firm tofu
1 tbsp vegetable oil (for frying)
4 kaffir lime leaves (de-stemmed and thinly sliced)
2 shallots thinly sliced
1 tsp thai chili powder
1 tsp brown sugar
1 tsp ground white sticky rice (see below for recipe)
2 tsp tamari or soy sauce
1 carrot sliced finely
1 tbsp chopped mint
1 tbsp chopped coriander (cilatro)
2 thinly sliced spring onions (scallions)
Ground sticky rice recipe:
Heat a pan on medium heat. Add the dry white sticky rice and cook until it starts to brown. Remove from the heat and blend in a blender until the rice has the consistency of fine sand.
The ground rice can be kept in an air tight container for a few months.
Method for Larb:
Heat the oil in a frying pan on medium heat.
Add the crumbled tofu and cook for a few minutes until it dries out - stirring occasionally. Place the tofu in a mixing bowl and add all the remaining ingredients. Mix until combined together.
Suggestions for serving:
Larb is usually served with lettuce and fresh mint leaves. Place a small portion of the larb into a lettuce leaf and wrap the lettuce leaf around the larb.
Alternatively, larb is served with rice.
I'm busy working on my blog posts. Watch this space!
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