Tofu larb

This is a really easy and full-flavoured meal. It takes about 30 minutes to prepare and is filling, satisfying and very healthy.

I use organic, GMO-free tofu, but you may have a different preference. This recipe makes 2 generous servings.

Ingredients

1 x 500g pkt organic firm tofu
¼ cup peanut oil
¼ cup white basmati rice, roasted (optional)
¼ chopped salted peanuts
1 tomato, diced, or 1 punnet cherry tomatoes, halved
1 cucumber, diced
1 baby cos lettuce (any leafy greens can be used)
½ Spanish onion, finely sliced, or 1 spring onion
1 tablespoon of chopped coriander
1 tablespoon of chilli flakes

Dressing

¼ cup light soy sauce
1 tablespoon coconut sugar
2 tablespoons lemon juice
1 teaspoon sesame oil
(If too salty for your taste, add a little water)

Method

If including the roast rice, preheat a moderate oven.
While waiting for the oven to heat, rinse, chop and drain the salad vegetables and arrange them to one side of each plate.
Combine the ingredients for the dressing in a little jug and set aside.

Roasting the rice
Place rice on oven tray lined with aluminium foil.
Place in oven.
Cook until golden brown.
Using a food processor, coffee grinder or mortar and pestle, grind the rice into tiny fragments.

The roasted rice is optional although is does add a wonderful flavour.
If time is of the essence, you can replace the roast rice with chopped peanuts.
However, you can prepare the rice well in advance as it will keep indefinitely in an airtight container.

Preparing the tofu
Rinse, dry and dice the tofu.
Heat peanut oil in wok or frying pan.
Gently fry tofu until golden brown.
Remove from heat and drain on absorbent paper.

To serve
While tofu is still hot, arrange it to fill the rest of the salad plate.
Sprinkle with roasted rice, chopped peanuts or both.
If you like a little extra spice, sprinkle on a few more chilli flakes.
Lightly drizzle dressing over all the ingredients, and serve.