Vegan Thai Laab - family friendly quick recipe

Ingredients

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• 1/2 cauliflower
• 1/2 block tofu
• 4 cloves garlic, minced
• 1 tsp ginger powder
• 1 thumb ginger, grated
• 2 limes, zest and juice
• 2 tbsp vegan fish sauce (Taim vegan fish sauce)
• Pinch of salt
• Pinch of sugar
• 1 shallot (or red onion), finely sliced
• 1 bunch coriander
• 1 bunch mint
• 1 lettuce
• 1/4 cup glutinous rice
• Chili flakes
• Yum Phrik

Method

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1. Add the rice to a dry frypan and fry over medium low heat until golden, stirring often so it colours evenly.
2. Blend to a fine powder.
3. Finely slice the cauliflower. You can decide the texture; I like it a bit mixed so it cooks unevenly. You can also pulse it in a food processor, grate it, or buy precut cauliflower rice.
4. Finely dice the tofu.
5. Heat a wok and add 2 tablespoons oil. Pan-fry the tofu on medium high heat until golden. Remove.
6. Add 2 tablespoons oil. Pan-fry the cauliflower until lightly coloured. Add the garlic and both gingers.
7. Add the tofu, lime, sugar, salt and fish sauce and toss together.
8. If the kids will eat onions, add them now and give a final toss.

Serve

1. Serve the laab with chili flakes, rice powder, Yum Phrik and a plate of lettuce and herbs.
2. I prefer making little lettuce wraps: lettuce topped with the cauliflower and tofu, fresh herbs, a sprinkle of rice powder and chili flakes, then finished with Yum Phrik.