We've given the Southeast Asian classic of larb – a dish of minced meat soured with lime – a vego upgrade with this tofu version. Using a box grater to shred the tofu is a genius hack here, as it allows the tofu to soak up all that fragrant dressing. Sweet, sour, salty and balanced to delicious perfection, prepare yourself for a flavour punch.
Pick Thai basil leaves from their stems. Zest and juice limes and set aside.
Place lime juice and zest, brown sugar, soy sauce and chilli flakes in a bowl and whisk together until sugar is dissolved. Cut the bottom 5cm from lemongrass stalk and bruise slightly with a rolling pin, keeping the green stalk for later. Add bruised stalk to the dressing and set aside.
Using a box grater, coarsely grate tofu. Thinly slice spring onions. Place tofu and spring onion in a large bowl with 100ml of the dressing (roughly 3⁄4 of the amount) and set aside to marinate.
Thinly slice red onion, mushrooms, and lemongrass stalk.
Heat vegetable oil in a wok or large frypan over medium-high heat. Add lemongrass and red onion and cook for 3–4 minutes or until aromatic and soft. Add mushroom and cook for a further 4 minutes or until mushroom is tender. Remove from heat.
Add Thai basil and vegetables to tofu. Season with salt and gently mix to combine. Top larb with crispy shallots. Discard lemongrass root from remaining dressing and carefully separate lettuce leaves. Serve larb with lettuce leaves and remaining dressing.