Vegan Tofu Larb (thai-inspired Salad)
Haven’t felt particularly inspired or excited to create much of anything lately, but making and shooting (and eating) this was a blast and the most fun I’ve had in the kitchen recently.this salad is fresh, herbaceous and spicy and you need it in your life. Happy Monday!
Ingredients
For The Larb
- 1 block (16 oz) super firm tofu, patted dry and crumbled
- 1½ tsp no chicken base/bouillon
- 1 tbsp neutral oil
- 1 medium shallot, finely diced
- 2 scallions, chopped
- 2-3 bird’s eye chilis, chopped (or sub serrano peppers)
- ¼ cup cilantro, chopped
- ¼ cup mint leaves, chopped
- ¼ cup basil, chopped
- ¼ cup freshly squeezed lime juice
- 1½ tbsp soy sauce
- 1½ tbsp rice powder (optional, recipe below)
- ½ tbsp toasted sesame oil
- ½ tbsp coconut or cane sugar
- 1 head butter lettuce, cucumber slices and shallot slices to serve
For The Rice Powder
- ½ cup short grain rice (preferably gelatinous)
- 1 lemon grass stalk, thinly sliced
- 1 tbsp galangal, peeled and chopped (or sub ginger)
- 2-3 kaffir lime leaves, roughly chopped
Method
For The Larb
In a small bowl combine the tofu with the no chicken base and mix.
Heat up the oil in a skillet on medium and once shimmery add the tofu and cook, stirring every now and then, until lightly golden, ~10 mins.
Transfer the tofu to a bowl and mix in the rice powder, lime juice, soy sauce, toasted sesame oil and sugar. Stir until the tofu is well coated.
Add in the rest of the ingredients and toss until evenly distributed.
Serve in lettuce leaves topped with cucumbers and shallots with a side of lime wedges. Enjoy!
For The Rice Powder
Place the rice in a pan on medium low heat, stirring to evenly toast until lightly golden, ~4 mins. Add the rest of the ingredients and continue cooking until rice is medium golden (keep stirring to avoid scorching) and fragrant, ~3 mins. Remove from heat and allow to cool completely then grind into a powder in a high speed food processor and transfer to a container with an airtight lid. Since this recipe only uses 1½ tbsp of the powder, refrigerate the leftovers and use within 1-2 months. Enjoy!
