Tofu larb

Name: Tofu larb
Prep time: 20 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 4 portions
Ingredients: 400 - 500 g firm tofu; 2 makrut lime leaves; 2 tbsp glutinous rice; 60 g eschalots; 300 g fresh green beans; 1 bunch fresh coriander; 1 bunch fresh mint; 1 bunch fresh basil; 300 g white cabbage leaves; 80 g fish sauce; 1 - 3 tsp dried chilli flakes; 80 g freshly squeezed lime juice; 40 g palm sugar; 300 g jasmine rice; 1 tsp sea salt; 1000 g water; 30 g vegetable oil; ½ continental cucumber

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Prep. 20 min

Total 6 h 45 min

4 portions

Ingredients

firm tofu drained
400 - 500 g
makrut lime leaves vein removed, finely shredded
2
glutinous rice or jasmine rice
2 tbsp
eschalots sliced thinly
60 g
fresh green beans trimmed, 100 g x finely sliced (5 mm), 200g x left whole
300 g
fresh coriander leaves only (approx.20 g), roughly chopped, plus extra to serve
1 bunch
fresh mint leaves only (approx.20 g), roughly chopped, plus extra to serve
1 bunch
fresh basil leaves only (approx. 20 g), roughly chopped, plus extra to serve
1 bunch
white cabbage leaves separated
300 g
fish sauce or vegan fish sauce
80 g
dried chilli flakes
1 - 3 tsp
freshly squeezed lime juice
80 g
palm sugar cut into small pieces
40 g
jasmine rice
300 g
sea salt
1 tsp
water
1000 g
vegetable oil
30 g
continental cucumber cut into slices diagonally
½