Our Guide to Summer Herbs

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Enjoy Tasmanian seasonal food every day E AT W E L LTA S .O R G . A U

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Hmong Tofu Larb Recipe by Hmong community and Megan Quill from the Migrant Resource Centre Kitchen.

This recipe was developed for the Community Cook-up, a Salamanca Market initiative.

Ingredients

Method

500g firm tofu, finely chopped 1. Heat the oil in a heavy based pan and fry the tofu gently 2 tbsp neutral oil until browned, then set aside 1 tbsp fresh lemongrass, minced whilst the herbs are prepared. (inner white part of stem) 2. Combine herbs and 1 – 4 chillies, finely chopped seasonings together, and 3 spring onions, thinly sliced taste for seasoning, adding 1 cup coriander leaves & stalks, finely more fish sauce, lime or sugar chopped as needs be, and add fried ½ cup mint leaves, finely chopped tofu. Combine well. ½ cup Vietnamese mint, finely chopped 3. Serve with rice and greens 1 lime, juiced such as fresh lettuce, steamed 2 kaffir lime leaves, finely shredded (optional) green beans or spinach. ½ tsp salt ½ tsp sugar 2 tbsp fish sauce or vegan fish sauce, or to taste Visit Salamanca Market to find all of ¼ cup glutinous or jasmine the fresh herbs and vegetables that are rice, toasted and ground to locally grown by our Hmong community a powder in a spice grinder

and featured in this recipe.

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