Larb Pasta

Larb Pasta is a delightful fusion dish that combines the bold flavors of traditional Thai larb with the comforting texture of pasta. This vegan version is packed with fresh herbs, spicy notes, and a zesty dressing that will tantalize your taste buds.

Ingredients

• Whole wheat spaghetti - 200 grams
• Firm tofu - 200 grams, crumbled
• Red onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Fresh lime juice - 3 tablespoons
• Soy sauce - 2 tablespoons
• Chili flakes - 1 teaspoon (adjust to taste)
• Fresh mint leaves - 1/4 cup, chopped
• Fresh cilantro - 1/4 cup, chopped
• Green onions - 2, chopped
• Carrot - 1 medium, julienned
• Cucumber - 1 small, julienned
• Peanut oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Roasted peanuts - 2 tablespoons, crushed (for garnish)

Steps

1. Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the peanut oil over medium heat. Add the crumbled tofu and cook until golden brown, about 5-7 minutes.
3. Add the chopped red onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion is translucent.
4. Stir in the lime juice, soy sauce, chili flakes, salt, and black pepper. Mix well to coat the tofu and onions.
5. Add the julienned carrot and cucumber to the skillet, stirring to combine. Cook for an additional 2-3 minutes until slightly softened.
6. Remove the skillet from heat and fold in the cooked spaghetti, fresh mint, cilantro, and green onions. Toss to combine everything evenly.
7. Serve hot, garnished with crushed roasted peanuts and extra herbs if desired.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 650 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, aiding muscle repair and growth.
• High in fiber from whole wheat pasta and vegetables, promoting digestive health.

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