Mushroom & Crispy Tofu Larb Lettuce Cups
A zesty, herb-packed Thai salad of charred mushroom mince and crispy tofu, tossed in a punchy lime dressing and piled into crunchy lettuce cups.
- 300 g chestnut mushrooms
- 200 g firm tofu
- 2 pc shallot
- 2 pc garlic
- 2 pc lime
- 2 tbsp soy sauce
- 1 pc red chilli
- 15 g coriander
- 2 pc little gem lettuce
- 30 g roasted peanuts
- 160 g jasmine rice
- 3 tbsp vegetable oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook jasmine rice according to packet instructions; keep warm.
- Step 2
Press tofu briefly to remove excess moisture, then cut into 1cm cubes.
- Step 3
Heat 2 tbsp vegetable oil in a non-stick frying pan over medium-high heat. Fry the tofu cubes for 6-8 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside.
- Step 4
Finely chop the mushrooms by hand or pulse briefly in a food processor until they resemble coarse mince.
- Step 5
Add the remaining 1 tbsp oil to the same pan and stir-fry the mushrooms over high heat for 6-8 minutes until browned and any liquid has evaporated.
- Step 6
Meanwhile, whisk together the juice of 2 limes, soy sauce, finely sliced shallot, minced garlic and finely chopped chilli to make the dressing.
- Step 7
Toss the hot mushrooms and crispy tofu with the dressing and most of the chopped coriander.
- Step 8
Separate the lettuce leaves to form cups. Spoon the larb mixture into the leaves, top with crushed roasted peanuts and the remaining coriander. Serve with the warm jasmine rice.
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