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
  1. Cook rice according to packet instructions.
  2. In a large heat-proof jug, dissolve stock powder into water. Add lime juice, soy sauce and sugar and whisk to combine.
  3. Pat tofu dry with a paper towel and crumble into small chunks.
  4. 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.
  5. 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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