Tofu Larb

Joe Lovell
Mar 11th 2021
recipe

Ingredients (8 pieces to share for 2)🌱

  • 1 baby gem (8-10 leaves)
  • 280g firm tofu
  • Small handful of chopped coriander leaves
  • 6 chopped mint leaves

Marinade:

  • 1 tbsp green thai paste
  • 1 tbsp lemon grass paste
  • 2 spring onions
  • 1 tbsp sunflower oil
  • salt and pepper to taste

Dressing:

  • 2 tbsp sriracha sauce
  • 2 tbsp toasted sesame oil
  • 1 lemon juice and zest
  • 1 tbsp soy sauce

Garnish:

  • Sprigs of mint
  • Sprigs of coriander
  • Roasted chopped peanuts

Method 📋

  1. Remove the root from the baby gem, and take apart the leaves individually. Wash with cold water and dry.
  2. Mix all the marinade ingredients in a bowl.
  3. Using your finger tips, flake the tofu into very small pieces. Add into the marinade and mix well.
  4. Heat up a frying pan on high heat. Add a little sunflower oil, followed by all the tofu. Mix regularly until it’s golden brown (around 5-10 mins).
  5. Once done, add the chopped mint and coriander inside.
  6. Mix all the dressing ingredients together in a small bowl.
  7. Add the tofu into the gem lettuce leaves. Drizzle the dressing over the top, and finish with the mint, coriander and chopped peanuts.

Tofu Larb - 2


Joe Lovell

Head Chef at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsey’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef, helping to create a better way for people to switch to eating more plants


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