Tofu Larb with Lettuce Cups and Rice

Make tofu larb with lettuce cups and rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Firm tofu, crumbled by hand (Weighed after pressing. Silken tofu is about half the calories and protein.)
4 g Rapeseed oil
Two limes Lime juice
1 tbsp (15 g) Tamari
1 tsp (4 g) Sugar
1 tsp Chilli flakes
40 g Red onion, sliced paper thin
A big handful Fresh mint
A big handful Fresh coriander
100 g Little gem, leaves separated
80 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
Ingredient notes on the recipe page.

METHOD
1. Toast a tablespoon of the cooked rice in a dry pan until it is deep golden and then crush it in a pestle and mortar. Set aside; this is the toasted rice powder that gives larb its texture.
2. Fry the crumbled tofu in the oil over a high heat for eight minutes, stirring only occasionally, until the crumbs are browned and dry.
3. Off the heat, dress it with the lime, tamari, sugar and chilli flakes, then the onion and torn herbs.
4. Spoon into the lettuce leaves, scatter the toasted rice powder over, and eat with the rest of the rice.

Contains soya.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tofu-larb-lettuce-cups-rice

AI-generated images illustrating the recipe.

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