Tofu larb

Name: Tofu larb
Prep time: 20 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 2 portions
Ingredients: 200 - 250 g firm tofu; 1 makrut lime leaf; 1 tbsp glutinous rice; 30 g eschalots; 150 g fresh green beans; ½ bunch fresh coriander; ½ bunch fresh mint; ½ bunch fresh basil; 150 g white cabbage leaves; 40 g fish sauce; ½ - 1 ½ tsp dried chilli flakes; 40 g freshly squeezed lime juice; 20 g palm sugar; 150 g jasmine rice; 1 tsp sea salt; 1000 g water; 15 g vegetable oil; ¼ continental cucumber

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准备工作 20 分钟

总数 6小时 45 分钟

2 portions

食材

firm tofu drained
200 - 250 g
makrut lime leaf vein removed, finely shredded
1
glutinous rice or jasmine rice
1 tbsp
eschalots sliced thinly
30 g
fresh green beans , trimmed, 50 g x finely sliced (5 mm), 100g x left whole
150 g
fresh coriander leaves only (approx. 10 g), roughly chopped, plus extra to serve
½ bunch
fresh mint leaves only (approx. 10 g), roughly chopped, plus extra to serve
½ bunch
fresh basil leaves only (approx. 10 g), roughly chopped, plus extra to serve
½ bunch
white cabbage leaves separated
150 g
fish sauce or vegan fish sauce
40 g
dried chilli flakes
½ - 1 ½ tsp
freshly squeezed lime juice
40 g
palm sugar cut into small pieces
20 g
jasmine rice
150 g
sea salt
1 tsp
water
1000 g
vegetable oil
15 g
continental cucumber cut into slices diagonally
¼