Vegetarian Thai Larb

Lunch 

SERVES  2

PREP  5mins

COOK  10mins

Vegetarian, Vegan, Gluten Free, Dairy Free, Egg Free

‘Larb’, meaning minced meat delicacy, originates from Laos and Thailand. Try wrapping our vegetarian version in lettuce for a flavourful on-the-go lunch!

Ingredients

3 tbs tamari or soy sauce

3 tbs lime juice

3 tbs sweet chilli sauce

1/4 head green cabbage, finely shredded

1 carrot, grated

3 tbs sesame oil

400g firm tofu

1 eggplant, cut into 3cm cubes

1 garlic clove, crushed

2 tbs chopped peanuts

1/4 cup fresh coriander, chopped

2 spring onions, finely sliced

Method

1 To make dressing, combine soy sauce, lime juice and chilli.

2 In a separate bowl, toss cabbage and carrot with 1 tbs of dressing and set aside.

3 Heat wok or fry pan over medium-high heat. Add 1 1/2 tbs sesame oil, then add crumbled tofu and cook for a couple of minutes.

4 Add remaining sesame oil, eggplant and garlic and continue to cook, stirring regularly for about 5-8 minutes or until browned. Toss through remaining dressing.

5 Divide vegetables between two plates, top with tofu mixture and scatter with peanuts, coriander and spring onion.

Nutritional Information

Per Serve

Energy     Calories   Protein  Carbs   Fibre    Sugar   Fat       Sat. Fat
3350.9kj 801.1cal 36g 31.6g 20.9g 29.1g 55.1g 8.1g

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