Broccoli and tofu larb

Name: Broccoli and tofu larb
Cook time: 20 min
Yield: 4

with coconut rice and pickled carrot

Ready in around 20 mins

RECIPE FACT:

A vegetarian version of a traditional dish from Laos.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND PICKLED CARROT:

Remove the stem from the makrut lime leaf and finely slice. Remove the mint leaves from their stalks and set aside. Cut the broccoli, into small bite sized pieces. Peel and make ribbons with the carrots by pulling the peeler the full length along the carrot rotating after each peel. Place the carrot into a bowl, pour over the pickle dressing and stir to coat the carrot. Separate the baby cos leaves.
2. TO COOK THE BROCCOLI AND TOFU LARB:

Place a non-stick frying pan over a medium-low heat with a drizzle of oil. Once hot, crumble the tofu into small pieces into the pan, season with salt and cook for 3-4 mins. Add the broccoli to the pan and cook for a further 4-5 mins. Pour in the nuoc cham sauce and add the makrut lime leaf then cook for 30-60 secs. Remove from the pan into a bowl and cover to keep warm.
3. TO COOK THE COCONUT RICE:

Open the bag of steamed coconut rice squeezing gently on the bag to break up any large clumps. Wipe out the pan and place back over a medium-low heat with a drizzle of oil. Once hot add the rice, season with salt and cook for 1-2 mins until heated.
TO SERVE:

Arrange baby cos leaves into a bowl. Spoon in coconut rice and top with broccoli larb. Serve with pickled carrot on the side. Sprinkle over the mint leaves and chopped peanuts. Pour over some of the pickle dressing and mix together to eat.