Larb,a fragrant Laotian salad,is usually made with minced meat,offal or seafood. But in good news for vegetarians,this version uses tofu instead.
2 tbsp peanut oil
1 bunch snake beans,trimmed (see note)
1 lemongrass,trimmed and finely grated
1 tbsp grated ginger
2 garlic cloves,crushed
⅓ cup cashews,chopped
1 tbsp fish sauce (see note)
2 tbsp caster sugar
500g firm tofu,crumbled
200g rice vermicelli noodles
2 eschalots (French shallots),sliced into thin rounds
1 cup Thai basil leaves
2 whole dried chillies,roasted and crumbled
makrut lime,halved,to serve
Heat the oil in a large wok over medium-high heat. Add the beans and cook,tossing,for 4 minutes or until slightly charred and tender. Set aside.
Add the lemongrass,ginger,garlic and half of the cashews cook for 30 seconds or until fragrant. Add fish sauce,sugar and tofu. Cook,stirring,for 8 minutes or until the tofu is crisp. Set aside and keep warm.
Meanwhile,soak the vermicelli noodles in boiling water for 5 minutes,or until softened. Drain.
Serve the tofu with snake beans,noodles,eschalots (French shallots),chilli,lime and remaining cashews.
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