Ingredients

  • Fresh ginger 1 tbsp
  • SpinneysFOOD extra virgin olive oil 1 tbsp
  • Chilli paste 1 tsp
  • Fish sauce 4 tbsp
  • Palm sugar 55g
  • Super firm tofu 500g
  • Lime juice 4 tbsp
  • SpinneysFOOD organic cucumbers 2
  • SpinneysFOOD roasted and salted cashew nuts 100g
  • Red chilli 1
  • Lime 1
  • Romaine lettuce leaves 12

Nutrition (Per serving)

  • 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."

Cheat’s tofu larb

Thai 10 Mins Prep · 15 Mins Cook


  1. Place a large non-stick frying pan over a medium-high heat.
  2. Finely grate the ginger.
  3. Add the oil, ginger and chilli paste and sauté for 3 minutes. Add half of the fish sauce and 2 tbsp of the sugar.
  4. 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.
  5. Place the remaining fish sauce, sugar and lime juice in a small bowl and mix to dissolve the sugar.
  6. Using a peeler, cut the cucumber into ribbons. Roughly chop the cashews. Finely slice the red chilli. Cut the lime into half.
  7. Place the tofu larb in the lettuce cups topped with cucumber ribbons, cashews and red chilli.
  8. Serve with the dressing and halved lime.