TOFU LARB
Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it's also popular in the Northeastern and Northern regions of Thailand. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you're looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don't want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.
- Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
- Crumble the tofu into small chunks and place in a large bowl.
- Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
- To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.
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Subajini Kangatharan
[email protected]I loved this recipe! The tofu was crispy and the sauce was tangy and flavorful. I will definitely be making this again.
aris
[email protected]This was a great recipe! The tofu was crispy and the sauce was flavorful. I will definitely be making this again.
Asad ur. TM\[aLOnE BeET
[email protected]I followed the recipe exactly and the dish turned out perfectly. The tofu was crispy and the sauce was delicious. I will definitely be making this again.
Thabiso Xolo
[email protected]This dish was easy to make and turned out great! The tofu was crispy and the sauce was flavorful. I would definitely recommend this recipe.
Kensie Kasler
[email protected]I loved this recipe! The tofu was crispy and the sauce was tangy and flavorful. I will definitely be making this again.
Araceli Rosales
[email protected]This was a great recipe! The tofu was crispy and the sauce was flavorful. I will definitely be making this again.
Marjory McMurray
[email protected]I followed the recipe exactly and the dish turned out perfectly. The tofu was crispy and the sauce was delicious. I will definitely be making this again.
Danitza simon
[email protected]This dish was easy to make and turned out great! The tofu was crispy and the sauce was flavorful. I would definitely recommend this recipe.
Bridget nilly
[email protected]I loved this recipe! The tofu was crispy and the sauce was tangy and flavorful. I will definitely be making this again.
Sasiwimon Niparut
[email protected]This was a great recipe. The tofu was delicious and the sauce was flavorful. I would definitely make this again.
Tyrel Rajaram
[email protected]I'm not usually a fan of tofu, but this dish changed my mind. The larb sauce was so flavorful and the tofu was crispy on the outside and tender on the inside. I'll definitely be making this again.
Gori Gori
[email protected]This tofu larb was a hit at my dinner party! The flavors were bold and complex, and the tofu was cooked perfectly. I will definitely be making this again.