Tofu Larb
Introduce the taste of Southeast Asian cuisine to your menu with our Thai-inspired tofu larb. This vegan version is a simple and delicious way to enjoy tofu.
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VG
Vegan
V
Vegetarian
NF
Nut free
LF
Lactose free
FS
Fish and shellfish free
EF
Egg free
DF
Dairy free
Main meal
Ingredients
Serves
people
Method
- Cook rice according to packet instructions.
- In a large heat-proof jug, dissolve stock powder into water. Add lime juice, soy sauce and sugar and whisk to combine.
- Pat tofu dry with a paper towel and crumble into small chunks.
- In a large non-stick wok or deep frying pan, heat oil on high heat. Stir-fry tofu, in batches, for 4 minutes or until golden. Transfer to a bowl and set aside. Add capsicum to the same wok and stir-fry for 1 minute or until starting to soften. Add zucchini, carrot and chilli and stir-fry for 2 minutes or until softened. Add shallot, lemongrass and ginger and stir-fry for 1 minute or until fragrant. Add stock mixture and simmer for 4-5 minutes, until the liquid has slightly reduced.
- Serve lettuce leaves, rice and larb separately, to allow children to scoop into the lettuce, roll up and eat.
Allergy, intolerance, and dietary preference modifications
- For gluten free – Replace soy sauce with gluten-free tamari sauce.
- Soy allergy – Replace soy sauce with a soy-free oyster sauce (check labels carefully as some brands of oyster sauce contain soy).
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
Recipe tips
- If you have fresh coriander in your long day care’s garden, finely chop some and stir through at the end.
- Save on prep time by using a food processor to grate and chop vegetables.
- The easiest way to cook rice is in the rice cooker or pressure cooker. For the pressure cooker method, add a ratio of 1:1 rice to water to the pressure cooker. Seal pressure cooker and cook for 3 minutes, then slowly release the pressure.
- You can use brown rice instead of white rice, if preferred.
- To save on prep time and money you could use the bottled fresh lime juice instead of fresh limes, available from major supermarkets.
- For larger serves, you will need to cook the ingredients in batches or across 2-4 large, deep frying pans or woks.
Each serve provides
| Food group | Children’s serves |
|---|---|
| Vegetables | 1 children’s serve |
| Meat/ alternatives | 1 children’s serve |
| Grains | 1 children's serve |
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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NF
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DF
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SF
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Allergy resources
Developing an allergy policy and allergy action plans
Allergies & intolerances
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Low allergy items to stock the pantry
Plan a menu
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Introduction to food allergy and intolerance
Allergies & intolerances
Early childhood services
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
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