Best 3 Tofu Larb Recipes
Craving a delicious and protein-packed meal that's bursting with bold flavors? Look no further than the traditional Thai dish, Larb, recreated with a unique twist using tofu as the main ingredient. Our tofu larb recipe offers a delectable plant-based alternative that's every bit as satisfying as the original. With its combination of savory, spicy, and refreshing elements, this dish is sure to tantalize your taste buds and leave you craving more. From the zesty lime dressing to the aromatic herbs and the slightly crispy tofu, each bite delivers a perfect balance of textures and flavors. We've included additional recipe variations to cater to different dietary preferences and tastes. Whether you prefer a classic tofu larb, a spicy version, or a variation with a creamy peanut dressing, we've got you covered. So, get ready to embark on a culinary journey and discover the delightful flavors of this mouthwatering tofu larb!
Check out the recipes below so you can choose the best recipe for yourself!
TOFU LARB
I know it sounds kinda funny, but this is a spicy Thai appetizer, traditionally made with ground chicken. The tofu works well because it readily absorbs the seasonings. Serve with lime wedges for extra zip. Use soy sauce instead of fish sauce to make this recipe vegan. Adapted from Cooking Light magazine.
Provided by Sharon123
Categories Lime
Time 30m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Combine lime juice, sugar, fish(or soy) sauce, salt and red pepper flakes, stirring until sugar dissolves. Set aside.
- Spread the tofu in a single layer onto several layers of paper towels, cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
- Heat the oils in a large nonstick skillet over medium high heat.
- Add onion, garlic, and chiles, saute 3 minutes.
- Add tofu, cook 8 minutes or until lightly browned, stirring occasionally.
- Stir in juice mixture; cook 1 minute or until heated. Remove from heat, stir in basil and mint.
- Spoon about 1/2 cup tofu mixture into each cabbage(or lettuce) leaf. Enjoy!
Nutrition Facts : Calories 99.7, Fat 4.6, SaturatedFat 0.7, Sodium 380.5, Carbohydrate 9.8, Fiber 1.9, Sugar 4.9, Protein 7
FISH LARB
Larb, a boldly flavored Thai dish, often combines ground chicken, ground pork or other ground meat with dried chile, scallions, shallots, fish sauce, lime, fresh herbs and nutty toasted rice, which you can make yourself or find at Asian markets. The dish also works with crumbled tofu, mushrooms, cauliflower or fish. In this quick-cooking fish version, fish fillets are pan-seared until cooked through, then broken into bite-sized pieces and tossed with the rest of the ingredients. Serve with sticky rice, small wedges of salted green cabbage, cucumber spears or lettuce leaves.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pat fillets dry and season on both sides with salt and pepper.
- Heat a large (12-inch) nonstick skillet over high. When the pan is hot, add the oil. Working in batches, if necessary, cook the fillets skin-side down. (To prevent splattering, lay the portion of the fillet closest to you into the pan first, so that any oil will splatter in the direction away from you as you set down the rest of the fillet.) Press down on the fish with a spatula for 20 seconds, then lower heat to medium and cook until golden, 2 to 3 minutes.
- Carefully flip fillets and cook until cooked through, about 90 seconds. (Time will vary depending on the thickness of the fish.) Add additional oil if needed for a second batch.
- Transfer the fish to a cutting board. Remove the skin if desired, then break the fish into bite-size chunks with a knife or fork. Transfer to a serving bowl and stir in the fish sauce and sugar. Set aside to cool slightly.
- While the fish cools, make the toasted rice powder, if using raw jasmine rice: Wipe out the skillet and return it to medium heat. Toast the rice, stirring frequently, until it starts to smell nutty and turns golden, 4 to 5 minutes. Transfer to a mortar and pestle or spice grinder, cool slightly, then process into a powder.
- Add the red onion and red-pepper flakes to the fish and stir gently. Add the cilantro, mint, scallions and lime juice and stir gently to combine. Sprinkle with the toasted rice powder and season to taste with more fish sauce and lime juice as needed.
TOFU LARB
When my brother asked me if I wanted to try tofu larb,I had no idea what it was but I said yes,I'll try it,we went to a Thai restaurant and I tried it,it was delicious! I was reminded of lettuce wraps,which I enjoy,these larb were made with fried tofu and used cabbage instead of lettuce.We found a recipe online and made some at...
Provided by L D
Categories Vegetable Appetizers
Number Of Ingredients 13
Steps:
- 1. Combine first 4 ingredients, stirring until sugar dissolves; set aside. Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally. Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; sauté 3 minutes. Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage.
Tips:
- Use extra firm tofu for the best texture.
- Press the tofu before cooking to remove excess water.
- Crumble the tofu into small pieces for a more authentic texture.
- Use a variety of fresh herbs, such as cilantro, mint, and Thai basil, for the best flavor.
- Toast the rice powder in a dry skillet over medium heat until fragrant, about 2 minutes.
- Use a mortar and pestle to grind the toasted rice powder, roasted peanuts, and dried chili peppers into a fine powder.
- Add the ground spices to the tofu mixture and toss to coat.
- Serve the larb with sticky rice, fresh vegetables, and a squeeze of lime juice.
Conclusion:
Tofu larb is a delicious and healthy vegan dish that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it is a great way to use up leftover tofu. This recipe is also very versatile, so you can easily customize it to your own taste preferences.
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