This recipe I discovered recently after one of my friends always telling me how good larb was! So I started making my own version with tofu and baby sweet corn and I even added asparagus if I was feeling a bit jazzy…might as well push the boat out. You can add chili to your own spice preference too, for those of you with an iron tongue add in heaps and those with a more delicate palate you can cut down on the chili. Please share your pictures and thoughts on this recipe. Enjoy!
300g firm tofu
6 baby sweetcorn
1 or 2 red chillis (or more depending on how hot you like it)
3 cloves of garlic
4 spring onions
5 kafir lime leaves (these are cheap in Thailand)
½ an Iceburg lettuce or enough lettuce cups to line each bowl.
10 cherry tomatoes
1 tbsp soy sauce
1 tsp of sugar
Juice of three limes
A healthy handful of mint
A healthy handful or coriander
(please make sure you wash all ingredients thoroughly before cooking)
Slice the lemongrass (after removing the outer layer), lime leaves and chilli and add to a pan with a dash of oil on a medium heat.
After a minute crumble in the drained tofu with your clean hands and stir continuously for five minutes add in chopped baby sweetcorn too, you may need to add some water here if it begins to stick. If you wanted to add in some extra veg this is where I added in the asparagus.
Add in lime juice, soy sauce, garlic, sugar and sliced spring onions and turn the heat off.
Line your bowls or serving plates with lettuce cups, slice the cucumber into sticks and the halve the cherry tomatoes.
Roughly chop mint and coriander and add to the tofu mixture.
Its time to plate up! Add salt and pepper to your tofu mix and spoon on top of your lettuce cups and add the tomatoes and cucumber to garnish. You can also add extra chilli, herbs or lime on top. Chow down guys!