Name: Larb tofu
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 900 gram fresh firm silken tofu; 1 cup (200g) rice flour; peanut oil, for deep-frying; 1 red onion (170g), chopped finely; 1/2 cup coarsely chopped fresh coriander; 10 centimetre stick (20g) fresh lemon grass, chopped finely; 1 fresh long red chilli, chopped finely; 1 teaspoon grated palm sugar; 2 tablespoon lemon juice; 1 tablespoon light soy sauce; 1/2 teaspoon sambal oelek; 8 wombok leaves

Ingredients

900 gram fresh firm silken tofu

1 cup (200g) rice flour

peanut oil, for deep-frying

1 red onion (170g), chopped finely

1/2 cup coarsely chopped fresh coriander

10 centimetre stick (20g) fresh lemon grass, chopped finely

1 fresh long red chilli, chopped finely

1 teaspoon grated palm sugar

2 tablespoon lemon juice

1 tablespoon light soy sauce

1/2 teaspoon sambal oelek

8 wombok leaves

Method

1.Dry tofu with absorbent paper then chop coarsely. Stand tofu on several layers of absorbent paper, cover with more paper; stand 20 minutes.

2.Toss tofu in rice flour; shake off excess.

3.Heat oil in wok; deep-fry tofu, in batches, until browned lightly. Drain on absorbent paper.

4.Combine tofu in large bowl with onion, coriander, lemon grass and chilli.

5.Dissolve sugar in juice in small jug; stir in sauce and sambal. Pour enough dressing over larb to just moisten; toss gently to combine.

6. Serve larb in individual leaves accompanied with any remaining dressing.

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Ingredients

Method

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