Smart Tofu Larb-Inspired Salads
with Crispy Shallots- Soy
- Sulphites
- Wheat
- Anchovies/Anchois
Inspired by the bright flavours of Lao larb salad, this recipe sees tofu cooked with bright lemongrass and fish sauce for an incredible umami bomb!
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
113 g
Spring Mix
1 unit(s)
Tomato
3 unit(s)
Radish
2 unit(s)
Shallot
7 g
Mint
1 unit(s)
Lemongrass
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
2 tbsp
Sweet Chili Sauce
2 tbsp
Rice Vinegar
(Contains: Sulphites)
1 tbsp
Fish Sauce
(Contains: Anchovies/Anchois)
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
½ tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Peel, then cut shallots into 1/8-inch pieces.Thinly slice radishes.Cut tomato into 1/4-inch pieces.Add half the vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. Add radishes and half the shallots. Stir to combine.
Heat a large non-stick pan over medium-high heat. While the pan heats, cut and discard the top 1 inch of lemongrass, leaving root end intact.Remove outer layer, then quarter lemongrass lengthwise. Using the back of a spoon or a heavy pot, forcefully tap to bruise. Finely chop.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then lemongrass and remaining shallots. Cook, stirring often, until golden-brown and fragrant, 1-2 min. Add tofu. Cook, stirring often until crispy, 6-7 min.Add sweet chili sauce, fish sauce and remaining vinegar. Season with salt and pepper. Cook, stirring often until fragrant, 30 sec.Remove from heat and let cool, 3-4 min.
Pick mint leaves from stems, then roughly chop.Stir half the mint into cooled tofu mixture.Add spring mix and tomatoes to the bowl with radishes and shallots. Toss to combine.
Divide salad between plates.Top with tofu mixture. Drizzle chili-garlic sauce over top.Sprinkle crispy shallots and remaining mint over top.
