Lemongrass Tofu Larb

Pick Thai basil leaves from their stems, zest and juice limes and set aside.

To make dressing, combine lime juice and zest, brown sugar, soy sauce and chilli flakes in a bowl and whisk together until sugar is dissolved. Cut off 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 the white and green part of the spring onions. Place in a large bowl with 100ml of the dressing (roughly 3⁄4 of the amount). Set tofu 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 the heat.

Add Thai basil and cooked onion mixture to tofu. Season with salt and gently mix it all together. Top larb with crispy shallots. Discard lemongrass root from remaining dressing and carefully separate lettuce leaves. Serve larb with lettuce leaves and remaining dressing.