Makingvegan-friendly
mainsis a breezewith
HuVaPlantBased
Nutritionmeals.Its
veganbolognaiseis
readyina flash– and
thisdinnerwillbea sure
winnerwiththefamily.TOFU LARB WITH
CRISP RICE PAPERS
PREP + COOK 30 MINUTES SERVES 4
250g firm tofu
4 green onions
⅓ cup (80ml) lime juice
¼ cup (60ml) vegetable stock
2 tablespoons soy sauce
1½ tablespoons brown sugar
2 tablespoons vegetable oil
1 fresh long red chilli, seeded,
chopped finely
1 stalk lemongrass, white part only,
sliced thinly
1 tablespoon finely chopped fresh
ginger
1 cup (100g) coarsely chopped
roasted walnuts
2 tablespoons finely chopped coriander
1 gem lettuce (180g), leaves separated
1 fresh long red chilli, sliced
thinly, extra
Lime wedges, to serve (optional)
CRISP RICE PAPERS
⅓ cup (80ml) vegetable oil
8 x 16cm rice paper rounds
1 Pat the tofu dry with paper towel (see
notes). Crumble tofu into small chunks.
Thinly slice white part of green onions.
Shred green tops; reserve to serve.
2 Place lime juice, stock, soy sauce and
sugar in a small jug; stir until sugar
dissolves. Pour half the sauce mixture
into a small bowl; reserve to serve.
3 Heat oil in a large wok or frying pan
over high heat; stir−fry tofu for 8
minutes until golden. Add white part of
green onion, chopped chilli, lemongrass
and ginger; stir−fry for 1 minute or until
fragrant. Add walnuts; stir−fry for 30
seconds. Add remaining sauce mixture
to wok; bring to a simmer, cook for
2 minutes or until reduced by half.
Stir in coriander. Keep warm.
4 Just before serving, make crisp
rice papers.
Test
KitchenNotes
To press tofu dry, place
the block of tofu on a
paper−towel−lined plate;
cover with another sheet
of paper towel. Weigh
down with another plate
or chopping board.5 Serve larb with lettuce leaves, reserved
sauce and crisp rice papers, topped with
reserved green onion and extra sliced
chilli. Serve with lime wedges.CRISP RICE PAPERS
Heat oil in a medium frying pan over
medium−high heat. Cook one rice
paper at a time, for 30 seconds or
until puffed. Drain on paper towel.28 #THEWEEKLYEATS