Recipe by Hmong Community and Megan Quill from the Migrant Resource Centre Kitchen
- Heat the oil in a heavy based pan and fry the tofu gently until browned, then set aside whilst the herbs are prepared.
- Combine herbs and seasonings together, and taste for seasoning, adding more fish sauce, lime or sugar as needs be, and add fried tofu. Combine well.
- Serve with rice and greens such as fresh lettuce, steamed green beans or spinach
WHAT IS LARB? Larb or laab means good luck or prosperity in Hmong culture and is a fragrant herb salad often featuring finely minced meats accompanied by punchy flavours of chilli and fresh herbs. It’s often served alongside green vegetables and rice as a part of a festive meal.