Tofu larb with crisp rice papers

PREP + COOK TIME 30 MINUTES SERVES 4

500g firm tofu

8 spring onions 2⁄³ cup (160ml) lime juice

½ cup (125ml)

vegetable stock ¼ cup (60ml) soy sauce ¼ cup (60ml) fish sauce 3 tablespoons

brown sugar

¼ cup (60ml)

vegetable oil

2 long red fresh chillies, seeded, chopped finely, plus 2 extra, sliced thinly

2 stalks lemongrass, white part only, sliced thinly 2 tablespoons finely chopped fresh ginger

2 cups (200g) coarsely chopped roasted walnuts ¼ cup finely chopped

fresh coriander

2 gem lettuce, leaves

separated

Lime wedges, to serve

CRISP RICE PAPERS

¹⁄ cup (80ml) ³vegetable oil 16 x 16cm rice paper rounds

1 Pat tofu dry with a paper towel. Crumble tofu into small chunks. Thinly slice white part of spring onions. Shred the green tops and reserve to serve. 2 To make dipping sauce, place lime juice, stock, soy sauce, fish sauce and sugar in a small jug, stirring until sugar dissolves. 3 Heat oil in a large wok or frying pan over high heat. Stirfry tofu for 8 minutes or until golden. Add white part of spring onion, chopped chilli, lemongrass and ginger. Stir-fry for 1 minute or until fragrant. Add walnuts and stir-fry for 30 seconds. Bring to a simmer and cook for 2 minutes or until reduced slightly. Stir in coriander. Keep warm. 4 Just before serving, make crisp rice papers. Heat oil in a frying pan over medium-high heat. Cook one rice paper at a time for 30 seconds, turning halfway through or until puffed. Drain on a paper towel. 5 Top larb with reserved spring onion and extra sliced chilli. Serve with lettuce leaves, dipping sauce, crisp rice paper and lime wedges.