Vegan tofu larb with lettuce, mint and jasmine rice

Ingredients

For 1 serving

• Tofu160 g
• Jasmine rice55 g
• Butterhead lettuce80 g
• Cucumber80 g
• Red onion20 g
• Mint5 g
• Cilantro4 g
• Soy sauce15 ml
• Lime juice2 tablespoons
• Chili pepper1
• Peanut oil6 g
• Peanuts8 g

Contains: gluten, nuts, soy,

In season: May – September

Method

1. Rinse the jasmine rice until the water runs clear. Put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 12 minutes until absorbed; leave to rest covered.
2. Meanwhile, pat the tofu very dry with kitchen paper and crumble it with your hands into uneven pieces.
3. Heat the groundnut oil in a frying pan over high heat and stir-fry the tofu for 6 minutes, until golden and slightly crisp.
4. Take it off the heat and immediately dress it with the soy sauce, lime juice, chopped chilli, thinly sliced red onion and chopped mint and coriander.
5. Wash the butterhead lettuce and separate the leaves; cut the cucumber into sticks and chop the peanuts. Serve the larb in the lettuce leaves with the cucumber, rice and peanuts.