Larb tofu

Larb tofu, traditionally made with ground chicken, is a spicy Thai appetizer.

  • 50 mins cooking
  • Serves 4
  • Print


Larb tofu
  • 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


Larb tofu
  • 1
    Dry tofu with absorbent paper then chop coarsely. Stand tofu on several layers of absorbent paper, cover with more paper; stand 20 minutes.
  • 2
    Toss tofu in rice flour; shake off excess.
  • 3
    Heat oil in wok; deep-fry tofu, in batches, until browned lightly. Drain on absorbent paper.
  • 4
    Combine tofu in large bowl with onion, coriander, lemon grass and chilli.
  • 5
    Dissolve sugar in juice in small jug; stir in sauce and sambal. Pour enough dressing over larb to just moisten; toss gently to combine.
  • 6
    Serve larb in individual leaves accompanied with any remaining dressing.

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