VEGAN LARB (THAI SPICY MINCE), quick cook, low-fat, wallet-friendly, meat option

A splendidly exotic fast & simple meatless main that stuns carnivores... 

Vegan Thai Hot & Spicy Mince, perfect for spring
  'Delicious; any meat eater would be very satisfied.' Taster 

A die-hard carnivore and fan of Thai food tested this dish without knowing it was vegan and loved it!  

Thai Larb is one of those speedy, delicious meals for professionals and busy families -- something to look forward to after a hard day. 

Thai food doesn't feature largely in 67's repertoire but this one's so tasty!  The spicing is beautiful...just the bearable side of hot alongside sour and sweet in an exquisite marriage of palate-tickling flavours.  

Traditional larb calls for minced poultry, pork or lamb; either of these can replace tofu but turkey or chicken mince are better for the cholesterol or diet conscious. 

Some diners may prefer a hotter or wetter version of larb; if so, take the higher recommended amount of ingredients. 

In Thailand, larb's usually served with sticky rice and a papaya salad.  In the west, we like it in lettuce cups or piled on rice or noodles. The fast option is to serve it with noodles which are ready in only 5 minutes. 

67 has given alternatives for ingredients that may be out of the reach of some budgets.   

Cost: £3.50, whether veggie or carnivore
Feeds: 2 

Ingredients:
  small red onion coarsely chopped
  3 spring onions coarsely chopped
  2 dried shitake mushrooms, reconstituted in 1/3 cup boiling water 20 mins (save liquid) stems removed and halved  OR 4-5 large mushrooms, halved or quartered 

  220-250gm/7.7-9oz pressed firm tofu (see method below) - original weight 280gm - that's been frozen & defrosted in advance

 2-3 tbsp peanut or light veg oil   

1/2-1 tsp chilli flakes OR a med fresh chilli, membranes & seeds removed, in fine dice
  1/2 tsp siracha or tabasco (opt but 67 included it)
  1.5-2 tbsp soft brown sugar
  two-third tsp fish sauce (vegan brands for vegans) or light soy sauce with a small chunk of fresh pineapple
  1.5-2 tbsp finely sliced lemongrass OR the zest and juice of a lemon
  large clove garlic, grated
  1 tbsp peeled, grated ginger
  zest & juice of 1.2-2 limes
  1-2 tsp reduced salt soy sauce   

 15 small mint leaves
 1/4 cup cilantro leaves
  
 4-6 tablespoons veg stock, including some of the mushroom water

 garnish: small carrot, peeled & finely shredded 
              3-4 raw green beans or mange tout, finely shredded 
              finely chopped salted peanuts

Method:

1. Using both hands, squeeze excess liquid out of the tofu -- reducing 280gr  to 220gms (it's easy if the tofu has been frozen & defrosted).  
2. Throw 3/4 of it in a blender and process roughly until tofu looks like mince (or rub tofu between hands). Tear the rest of the tofu into bite-sized pieces. Set aside. 
3. Prepare lemongrass: remove the bottom couple of fibrous inches (the bulb), peel off brown leaves, bash with a rolling pin until the fragrance is unmistakeable, slice thinly.
4. Retrieve dried mushrooms from soaking liquid; squeeze out most of liquid; remove stems; set aside
5. Pour mushroom juice through a tea strainer lined with a bit of clean j-cloth (If using fresh mushrooms, measure out 1/3 cup stock or water) 
6. In a small bowl, mix chilli, hot sauce, sugar, fish sauce Or lemon juice & zest, garlic, ginger, lime zest & juice, reduced salt soy sauce and mushroom juice; set aside
7. Heat a wok or large frying pan over high heat
8. Coarsely chop onions & mushrooms; add with lemongrass to blender; pulse or roughly process 
9. When pan is smoking, add 1 tbsp peanut or other light veg oil; add onion, lemongrass & mushrooms to pan
10. Stir fry briskly until onions are translucent 1-2 mins;  scrape contents into the bowl with chilli & other seasoning; stir 
11. Return pan to heat; reduce to med high; add rest of oil, tip to coat surface
12. Add tofu mince; leave for a min to brown then briskly move round to prevent sticking 
13. Add bowl of aromatics plus mint & cilantro leaves; stir fry 1 min until heated through
14. Serve over carbs (if using); dust with chopped peanuts, carrot shreds and a few more mint & cilantro leaves

Comments:
'Delicious!  Smells very appetising; the taste is bright & refreshing. I love the busy flavours as I have been eating a lot of winter stews.  I didn't twig at all that the dish was vegan - any meat eater would have been very satisfied!' Political agent 
  
Tips:

• Vegans: remember to organise your protein: freeze tofu in advance; defrost in the morning.  
• supermarkets in Chinatown are now doing large packets of firm tofu which are not organic but give you 3x as much tofu as the cost of 280gms organic firm tofu.  What isn't used in your recipe can be frozen and used as vegan mince
• it's much easier to remove liquid from, and crumble, firm tofu if it is frozen and defrosted  

Please leave a comment

More non-meat dishes on NavBar: Recipes II/Vegetarian...  

This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.