4spring onionswashed and thinly sliced (white and green)
1bunch coriander rootswashed and finely chopped
400gfirm tofufinely crumbled
2teaspoonscornflour mixed in ¼ cup water
Juice of 2 limes
2teaspoonsKorean red pepper powderGochugaru**
1/4cupfresh coriander leaves
¼cupfresh mint leavesroughly torn
In a heavy bottomed frying pan, toast the rice on medium-low heat. Toss constantly to avoid burning. Toast until the rice is evenly golden. This takes about 4-6 minutes. Remove from heat and cool for 5 minutes. Grind to a coarse, grainy powder in a mortar and pestle. Set aside.
Heat oil in a small wok over medium. Add garlic and ginger. Sauté for a few seconds until fragrant. Add chilli flakes, lemongrass, half of the shallots, all of the spring onion white and half of the spring onion greens. Sauté for a minute until spring onion and shallots are glazed.
Working quickly, add coriander root and tofu to the wok. Stir-fry while mixing and breaking up the tofu for a minute until tofu is warmed through. Add cornflour mix, mix well and cook for a few seconds until starting to thicken. Remove from heat and transfer to a large serving bowl.
Add the oyster sauce, fish sauce, coconut sugar, lime juice and red pepper powder to the tofu. Toss and mix well. Add 2 tablespoons of the rice powder, remaining shallots and spring onion greens. Mix well.
Garnish with coriander and mint leaves. Serve with lime wedges and extra red chilli flakes.
*To make the rice powder, if you can’t find Thai sticky rice; use arborio rice instead.**Gochugaru or Korean Red Pepper Powder is a beautifully fragrant red pepper powder that is not very spicy and has a nice, grainy texture. This not only improves the colour and fragrance of the larb gai but also gives it a gentle heat. If you can’t find Gochugaru, substitute with 1 teaspoon red chilli flakes and 1 teaspoon red chilli powder.Make It Vegan – Substitute fish sauce with a mix of lime juice and soy sauce. Substitute oyster sauce with Vegetarian Oyster sauce or Hoisin Sauce.