Thai Larb Salad
Ingredients
- Shallots 4
- - Vietnamese Mint or Normal Mint 20 leaves
- - Ground Chilli 1.5 tbs
- - Lime Juice of 3 limes
- - Sugar 1 tbs
- - Soy Sauce 1 tbs
- - Coriander handful
- - Spring Onion 3
- - Sticky Rice 1 tbs ground
- - Extra Firm Tofu 300g
Preparation
Press tofu for min 15 min to release excess water then crumble with hands and set aside
Slice shallots thinly, cut spring into 1cm pieces
Toast uncooked sticky rice in a hot pan with no oil; once browned transfer to either a mortar and pestle or food processor and make a powder
In a hot pan/wok add some oil and stiry fry tofu until slightly browned; once finished turn off heat and leave tofu to cool
Add all other ingredients - mix well. Enjoy
