Enough for between one to four people, depending on what else is on the table with it.

For the larb, have ready in a medium bowl:

• 150g chopped smoked tofu (see photo)
• 3 or 4 minced Thai shallots (they are smaller than regular ones)
• 1/4 cup chopped cilantro, including stems (stems is important!)
• 1 finely sliced green onion

In a medium high frying pan, heat:

• 1 tbsp of neutral oil

Cook briefly until sizzling, but not dry:

• 150g finely diced oyster mushrooms
• a touch of salt (so they don’t end up bland – not a lot since you’ll season the mix)

Dump the mushrooms into the medium bowl with everything else, and stir to combine. Stir in:

• 1 tsp Thai fermented soybean paste (this is not miso – see photo)

Sprinkle on, and then stir in:

• 1 tbsp larb seasoning (use more if you like it really spicy)

Serve with big pieces of napa cabbage to scoop it all up.

A note on oyster mushrooms

The oyster mushroom turned out to be a good choice since they aren’t aggressively mushroomy, but they add a rich meatiness that tofu alone would lack.