This is the driest kind of tofu and comes in vacuum-sealed packaging. In case you have leftover super-firm tofu, store it in a container of water and replace the water every two-to-three days.
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 719 |
| Fat | 22g |
| Saturates | 4g |
| Protein | 13g |
| Carbs | 78g |
| Sugars | 56g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace a large non-stick frying pan over a medium-high heat.
Finely grate the ginger.
Add the oil, ginger and chilli paste and sauté for 3 minutes. Add half of the fish sauce and 2 tbsp of the sugar.
Drain and crumble the tofu. Add the tofu to the pan and cook, stirring, for approx. 4 minutes, or until the tofu is heated through. 5 Add 40ml of the lime juice and stir to combine.
Place the remaining fish sauce, sugar and lime juice in a small bowl and mix to dissolve the sugar.
Using a peeler, cut the cucumber into ribbons. Roughly chop the cashews. Finely slice the red chilli. Cut the lime into half.
Place the tofu larb in the lettuce cups topped with cucumber ribbons, cashews and red chilli.
Serve with the dressing and halved lime.
