Pork and tofu laab
- ½ cup brown rice
- spray oil
- 1 spring onion, finely sliced
- 1 clove garlic, finely sliced
- 200g pork mince
- 200g tofu
- large carrot, grated or julienned
- 1 cup sliced fresh green beans
- small head cos lettuce, sliced
- 1 tablespoon sweet chilli sauce
- juice and zest of 1 lime or lemon
- 2 teaspoons fish sauce
- 2 tablespoons roughly chopped roasted peanuts
- ¼ cup fresh coriandercilantroX
- ¼ cup fresh mint
- ¼ cup fresh basil (optional)
- 1 fresh chilli, thinly sliced (optional)
1 Set aside 1 tablespoon of the rice. Cook remaining rice following packet instructions, until tender.
2 Meanwhile, heat a pan over medium and add reserved rice. Toast rice in pan, moving it around so it doesn’t burn, until it is just turning golden. Remove from heat and set aside to cool for 5 minutes.
3 When toasted rice has cooled, in a blender, processor or mortar and pestle, roughly grind it and set aside.
4 Spray pan with oil and return to a medium-high heat. Add spring onion and garlic. Cook, stirring, for 1 minute. Add pork mince and cook, stirring, for 3-4 minutes, until it starts to brown. Add tofu, breaking it up with spatula as you stir. Cook for 2-3 minutes more. Remove from heat, add carrot, beans, lettuce and chilli sauce and stir to combine. In a cup, combine zest, juice and fish sauce with 2 tablespoons hot water and add to pork mixture. Stir through. Add most of the peanuts, coriander, mint and chilli, if using, along with the roasted rice, and stir through.
5 Serve laab with rice. Garnish with remaining peanuts, herbs and the chilli, if using.
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 6g
Dietary fibre 9g
Make it gluten free: Check tofu and sweet chilli and fish sauces are gluten free.
Make it vegan: Substitute grated tempeh or TVP mince for pork and seaweed flakes for fish sauce.
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