Originating in Laos, Larb is a dish often found in Thai restaurants around Australia and consists of a spicy mince-based salad fragrant with lime, chilli and lemongrass. Our tofu larb recipe comes with 4 meal prep options so you can either enjoy it as a family meal or as a tasty dish all week.
Looking for more vegetarian recipes?
Meal 1 Tofu larb & crisp rice papers
Meal 2 Tofu larb rice paper rolls
Meal 3 Tofu larb & vegie stir-fry
Meal 4 Tofu larb & vegie bowl
Ingredients
Larb tofu
Meal prep ingredients
Method
Larb tofu
1.To make dressing, stir lime juice + stock + soy sauce + sugar in a small jug until sugar dissolves; reserve ⅔ cup dressing for
cooking the tofu.
2.To make tofu larb, pat tofu dry with paper towel. Crumble tofu into small chunks. Thinly slice white part of green onions; shred green tops and reserve to serve. Heat oil in a large wok or frying pan over high heat; stir-fry tofu for 8 minutes or until golden.
3.Add white part of green onion + chilli + lemongrass + ginger; stir-fry for 1 minute or until fragrant. Add walnuts; stir-fry for 30 seconds. Add reserved dressing to wok; bring to a simmer and cook for 2 minutes or until reduced by half. Stir in coriander.
4.tofu larb & crisp rice papers
Heat 2 tbsp oil in a medium frying pan over medium-high heat. Cook 2 rice paper rounds, one at a time, for 30 seconds or until puffed; drain on paper towel. Discard most of the oil from the pan; reheat 1 portion tofu larb in same pan. Top larb with half the reserved green onion tops (from tofu larb) + ½ chilli, sliced. Serve with crisp rice papers + half the lettuce leaves + lime wedges + 1 portion dressing.
5.meal 2
tofu larb rice paper rolls
Dip 1 rice paper round in a medium bowl of warm water until just softened; place on a chopping board. Top with 1 lettuce leaf + ⅓ portion tofu larb. Fold rice paper over filling, fold in sides, then roll up to enclose filling. Repeat with 2 more rice paper rounds + lettuce leaves + larb. Serve with 1 portion dressing topped with ½ chilli, chopped + lime wedges + coriander.
6.meal 3
tofu larb & vegie stir-fry
Heat 1 tbsp oil in a wok; add 1 portion tofu larb + half each sugar snap peas and asparagus + 1 packet rice. Stir-fry for 3 minutes or until vegies are tender and tofu and rice are heated through. Serve topped with remaining reserved green onion tops (from tofu larb) + with 1 portion dressing + 1 slice pineapple,halved + ½ chilli.
7.meal 4
Tofu larb & vegie bowl
Place remaining sugar snap peas and asparagus in a heatproof bowl; cover with boiling water and stand for 3 minutes. Drain. Serve 1 portion reheated tofu larb topped with coriander + with remaining lettuce leaves + 1 packet heated rice + sugar snap peas and asparagus + 1 slice pineapple, chopped + 1 portion dressing.
Divide remaining dressing into 4 portions. Divide tofu larb into 4 portions. Refrigerate for up to 4 days.
Note
