Chilli Cashew Tofu Larb
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.
Ingredients
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
Instructions
- 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.
Tried this recipe?Let us know how it was!