Tofu Larb with Lettuce Cups and Rice
Makes 1 serving

INGREDIENTS
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.)

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.

RECIPE NOTES
The dish is usually made with minced pork or chicken. Tofu gives it 30 g of protein at 421 kcal and browns better than you expect once it is crumbled small and left alone in the pan.
Two limes sounds like a lot. Larb is sour first, hot second and salty third, and one lime gives you a salad.

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