Monday, May 27, 2024
HomeWFPB RecipesMainChilli Cashew Tofu Larb

Chilli Cashew Tofu Larb

Print Friendly, PDF & Email

Chilli cashew tofu larb offers a tantalizing combination of flavours and textures while providing numerous health benefits. Let’s break down some of the key ingredients and their associated health benefits:

Tofu: Tofu is a versatile plant-based protein source that is rich in essential amino acids, making it an excellent choice for vegetarians and vegans. It’s also low in calories and contains no cholesterol, making it heart-healthy. Additionally, tofu is a good source of iron and calcium, important minerals for overall health and bone strength.

Cashew pieces: Cashews are packed with nutrients, including healthy fats, protein, vitamins, and minerals. They are particularly rich in monounsaturated fats, which can help lower harmful cholesterol levels and reduce the risk of heart disease. Cashews also provide a good amount of magnesium, which is essential for muscle function and bone health.

Ginger: Ginger is well-known for its anti-inflammatory and digestive properties. It contains compounds called gingerols, which have powerful antioxidant and anti-inflammatory effects that may help reduce oxidative stress and inflammation in the body. Ginger is also commonly used to alleviate nausea and improve digestion.

Garlic: Garlic is a flavour enhancer and boasts several health benefits. It contains allicin compounds, which have antibacterial, antiviral, and antifungal properties. Garlic has also been linked to improved immune function, lower blood pressure, and better heart health.

Lime juice: Lime juice is a great source of vitamin C, an essential nutrient that supports immune function and helps protect against infections and diseases. It also contains antioxidants that can help neutralize free radicals and reduce inflammation in the body. Additionally, lime juice’s acidity may aid digestion and promote healthy skin.

Basil: Basil is an aromatic herb that adds flavour to dishes and provides health benefits. It contains essential oils like eugenol, which has antioxidant properties and may help protect cells from damage caused by free radicals. Basil also has antibacterial properties and may help reduce inflammation and promote cardiovascular health.

    By incorporating these nutritious ingredients into a chilli cashew tofu larb recipe, you’ll treat your taste buds to a delicious meal, nourish your body with essential nutrients, and promote overall health and well-being.

    Chilli Cashew Tofu Larb

    Nicole MorganNicole Morgan
    Chilli cashew tofu larb is a vibrant and flavourful Thai salad with crispy tofu, toasted cashews, and a delightful blend of aromatic herbs and spices. With its balance of heat, crunch, and tangy dressing, this dish offers a tantalizing explosion of flavours that will satisfy your taste buds.
    Course Main Course
    Cuisine Thai
    Servings 4 servings


    Chilli Sauce

    • 4 dates pitted
    • 2 tbsp peanut butter
    • 6 tbsp white vinegar
    • ¼ to ½ chilli seeds discarded (we recommend using the ½ chilli but for a lighter kick go for the ¼ of the chilli)
    • 2 tbsp coconut aminos seasoning

    Tofu mix

    • 2 cups cashew pieces
    • 1 cup tofu crumbled to resemble mince (or grated)
    • 1 lrg knob of ginger peeled & grated
    • 4 tbsp coconut aminos seasoning or Matakana sticky coconut amino sauce
    • 2 tbsp lime juice
    • 6 garlic cloves minced
    • 1 red onion halved & finely sliced
    • 1 iceberg lettuce whole leaves separated
    • 1 cucumber cut off, halved and sliced lengthways
    • Bunch of basil chopped


    • In a medium pot bring the rice and 4 cups of water to the boil, reduce the heat. Cover and simmer for 25 mins, leave for 5 mins and fluff with a fork.
    • To make the chilli sauce, in a high-speed blender blend the dates, peanut butter, white vinegar, red chilli, and 2 tbsp coconut aminos seasoning. Blend until smooth. Set aside.
    • Over low to medium heat in a large nonstick fry pan, toast the cashews until lightly browned, approx. 2-3 mins. Set aside in a bowl.
    • Using the same fry pan over medium to high heat. Start dry frying the tofu stirring often (this allows the tofu to dry up and lightly brown), approx. 5-7 mins.
    • Now add the ginger, combine well, dry fry for a couple of minutes. Add in 4 tbsp of coconut aminos seasoning, combine well, dry fry for a further few minutes. Now add 4 tbsp of the chilli sauce and the lime juice, mix well and dry fry for a couple more minutes. Finally add the minced garlic, incorporate all the ingredients and fry for a final minute or two until fragrant.
    • Take the lettuce leaves, fill them with the rice, red onions, cashews, tofu, cucumber, a sprinkling of basil leaves and drizzle over the rest of the chilli sauce.
    Keyword plantbased, thai, vegan, wfpb
    Tried this recipe?Let us know how it was!

    Sign up to our newsletter

    For the latest in news, recipes and alerts be sure to sign up to our newsletter to stay up to date.

    Most Popular

    Subscribe To Our Newsletter

    Subscribe To Our Newsletter

    Join our mailing list to receive the latest updates on plant-based evidence, recipes and opinions straight to your mailbox. 

    You have Successfully Subscribed!