Heat 1 tablespoon oil in a large nonstick skillet over medium-high.
Step 2
:
Add ginger garlic paste and sauté it for a while till the raw smell disappears, add extra firm tofu (cut into small chunks) and sauté it by pressing with a spatula.
Step 3
:
Now add mushrooms and red bell peppers and cook until golden for about 3-4 minutes. Season it with salt. The larb is ready.
Step 4
:
Add soy sauce, salt, mint leaves, lime juice and chopped cilantro. Add sesame seeds, toss and transfer to a plate.
Step 5
:
To make the egg net, separate and strain the egg yolk from egg whites and set aside for a few hours to rest.
Step 6
:
Use a very fine single or double-spouted funnel and drizzle the egg in opposite directions to form the net shape over a lightly oiled pan on medium-high heat to make a net.
Step 7
:
Once the egg sets, transfer it to a serving plate. Place a handful of filling on the egg net and fold the net from four sides.
Step 8
:
Repeat with remaining ingredients. Garnish with mint leaves and serve with lime wedges and Thai bird chilies.