Tofu Larb with Red Peppers, Mushrooms and Cabbage
Larb, you say? This traditional Thai dish is usually laced through with highly seasoned pork or beef. We’re going with tofu to deliver a plant-based version of this traditional dish.
Makes 3-4 servings
2 tablespoons avocado oil
2-3 serrano or jalapeno chilis, seeded, minced (about 2 tablespoons)
1 red bell pepper, roasted over an open flame, peeled, seeded, thinly sliced
1 carrot, fine matchstick pieces
¼ head green cabbage, finely shredded
5-6 green onions, thinly sliced on the diagonal, root to tip
3 cloves fresh garlic, finely minced
1 tablespoon Thai chili paste
2 tablespoons brown rice syrup
8 ounces cubed extra firm tofu
organic soy sauce
½ cup fresh mint, shredded
½ cup fresh cilantro, shredded
Juice of 1 fresh lime
½ cup unsalted, roasted organic or Valencia peanuts, coarsely chopped
Avocado or sunflower oil, for frying
1 package bifun noodles
Heat avocado oil in a wok or deep skillet, over medium heat and sauté chilis and red pepper with a pinch of salt, for 2 minutes. Stir in carrots and cabbage and sauté until just limp. Stir in green onions and garlic and sauté for 1 minute. Whisk together chili paste and rice syrup and stir into vegetables. Stir well to combine. Gently stir in tofu and season to taste with soy sauce. Cover and reduce heat to low. Allow to simmer for 3-4 minutes to warm tofu through. Remove from heat and stir in mint, cilantro and lime juice.
While the tofu and vegetables are cooking, heat about 2 inches oil in a wok over medium heat until very hot. Raise the heat to high and drop dried bifun noodles into hot oil. They will puff up and sizzle. Remove carefully from hot oil and arrange on a platter. Spoon tofu larb over noodles and sprinkle with roasted peanuts. Serve immediately.