So. I when I was in Thailand I had this dish called Larb, honestly, looks dirt, tastes delish. It’s absolutely jammed fulled of flavour and it was one of my favourite things in Thailand. Thailand is pretty cool, and I only learnt this while I was there, that you get certain dishes in the south and different cuisine up north. Larb is basically loads of lovely ginger, garlic, lemongrass, the usual suspects blended together and fried off with soy and whatever meat you fancy. Pretty simple right!

It’s such a easy peasy recipe to make too. I haven’t come from a chaffy background, although I am actually a trained chef, I’m ALL for the easy life. I also work all the bleedin’ time so dinner at 10 o’clock can’t be a lengthy process.

These days I’m mad for meal prepping, just because I love the food I cook and have no desire to buy food on the go, so I generally make extra of whatever I’m having for dinner, in this case I just lash half of it in a tub and try not to eat it!

Serves 2

For the tofu + mushroom

  • 1 tbsp olive oil
  • 150g wild mushrooms
  • 2 shallots, roughly chopped
  • 2 lemongrass stalks, roughly chopped
  • 2 garlic cloves
  • 1 red chilli
  • 400g firm tofu
  • 1 tbsp fish sauce
  • 1 tbsp dark soy sauce
  • 1 tsp coconut sugar

to serve

  • 1 head baby gem
  • 1/2 small red onion, thinly sliced
  • 2 spring onions, thinly sliced
  • small handful mint leaves
  • sea salt

Heat the oil in a non stick frying pan. add the mushrooms and fry for a minute or two until they have picked up a little colour. Blitz the shallots, lemongrass, garlic, ginger and chilli in a mini blender until finely chopped. add to the pan and stir through the mushrooms. break apart the tofu in chunks into the pan and stir through the mix along with the fish sauce, soy and coconut sugar. season well with sea salt.

Break apart the baby gem into leaves and scoop the mushroom/tofu mix into the leaves. scatter with red onion, spring onions and mint leaves and serve.

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