- 900 gram fresh firm silken tofu
- 1 cup (200g) rice flour
- peanut oil, for deep-frying
- 1 red onion (170g), chopped finely
- 1/2 cup coarsely chopped fresh coriander
- 10 centimetre stick (20g) fresh lemon grass, chopped finely
- 1 fresh long red chilli, chopped finely
- 1 teaspoon grated palm sugar
- 2 tablespoon lemon juice
- 1 tablespoon light soy sauce
- 1/2 teaspoon sambal oelek
- 8 wombok leaves
- 1Dry tofu with absorbent paper then chop coarsely. Stand tofu on several layers of absorbent paper, cover with more paper; stand 20 minutes.
- 2Toss tofu in rice flour; shake off excess.
- 3Heat oil in wok; deep-fry tofu, in batches, until browned lightly. Drain on absorbent paper.
- 4Combine tofu in large bowl with onion, coriander, lemon grass and chilli.
- 5Dissolve sugar in juice in small jug; stir in sauce and sambal. Pour enough dressing over larb to just moisten; toss gently to combine.
- 6Serve larb in individual leaves accompanied with any remaining dressing.
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