Thai Larb Lettuce Wraps with Crispy Tofu
Crispy crumbled tofu with toasted rice, lime and fish sauce, herbs, spring onions, chilli, and peanuts in butter lettuce cups.
- 300 g firm tofu
- 150 g jasmine rice
- 2 heads butter lettuce
- 30 g fresh mint leaves
- 25 g fresh coriander
- 4 pieces spring onions
- 3 pieces lime
- 3 tbsp fish sauce
- 15 g palm sugar
- 2 tsp dried chilli flakes
- 2 tbsp vegetable oil
- 60 g roasted peanuts
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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 package instructions, then spread on a baking tray to cool completely.
- Step 2
Press tofu between paper towels for 10 minutes, then crumble into small pieces.
- Step 3
Heat oil in a large pan over medium-high heat and fry tofu pieces for 8-10 minutes until golden and crispy.
- Step 4
Toast the cooled rice in a dry pan for 3-4 minutes until fragrant and lightly golden, then grind coarsely in a spice grinder.
- Step 5
Finely slice spring onions, roughly chop herbs, and crush peanuts.
- Step 6
Whisk together lime juice, fish sauce, palm sugar and chilli flakes until sugar dissolves.
- Step 7
Combine crispy tofu, ground rice, herbs, spring onions and dressing in a large bowl.
- Step 8
Separate lettuce leaves and arrange on a platter.
- Step 9
Serve larb mixture with lettuce cups, allowing people to wrap their own portions.
- Step 10
Garnish with crushed peanuts and extra herbs.
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