Tofu Laab
Directions
- 1Heat a medium (10-inch) skillet over medium-high heat.
- 2Add the rice to the skillet and stir constantly for 4 to 6 minutes until golden and aromatic.
- 3Transfer the toasted rice to a mortar and pestle or spice grinder and grind until it forms a coarse powder (approximately 3 1/2 tablespoons).
- 4Set the rice powder aside.
- 5In a small bowl, combine lime juice, brown sugar, soy sauce, and red-pepper flakes.
- 6Whisk the dressing ingredients until the sugar is dissolved.
- 7Crumble the drained and patted dry tofu into small chunks and place it in a large bowl.
- 8Heat the medium skillet over medium-high heat and add 1 tablespoon of oil.
- 9Add the finely chopped lemongrass and thinly sliced shallot to the skillet.
- 10Cook the lemongrass and shallot, stirring constantly, until softened and aromatic, about 2 minutes.
- 11Remove the cooked lemongrass and shallot from heat and add them to the crumbled tofu.
- 12Add the prepared lime dressing, toasted rice powder, thinly sliced makrut lime leaves (optional), mixed soft herbs, and 1 teaspoon of kosher salt to the tofu mixture.
- 13Mix all ingredients together and taste, adding more salt if needed.
- 14To serve, spoon the tofu laab into separated butter lettuce leaves.
- 15Garnish the tofu laab with store-bought crispy fried shallots or onions.
Ingredients
- 3 tablespoons uncooked glutinous (sticky) or jasmine rice
- 2 (14-ounce) packages extra-firm tofu, drained and patted dry
- 1 tablespoon neutral oil, such as grapeseed or vegetable
- 1 lemongrass stem, outer layer removed, tender stem finely chopped
- 1 shallot, halved and thinly sliced
- 4 makrut lime leaves (optional), thinly sliced
- 1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions
- 1 teaspoon kosher salt, plus more as needed
- 1 head butter lettuce, leaves separated
- 0.25 cup store-bought crispy fried shallots or onions
- 4 tablespoons fresh lime juice (from about 2 limes)
- 3 tablespoons dark or light brown sugar
- 2 tablespoons soy sauce or tamari
- 0.5 teaspoon or 1/2 to 1 red chile, such as bird’s eye, finely chopped red-pepper flakes or 1/2 to 1 red chile, such as bird V. The dressing is lovely but wasted on tofu that wasn’t particularly tasty. Heed this advice-buy super delicious tofu if you’re going to spend 90 minutes of your life on this dish.
Equipment
skilletmortar and pestle or spice grindersmall bowllarge bowl
Tips
- For more spice, top with sliced fresh chiles.
- Crispy shallots bring crunch, but chopped, roasted peanuts also work.
- Eat with lettuce leaves for a light meal or with sticky/regular rice for a more substantial meal.
- Makrut lime leaves and crispy fried shallots are optional and can be omitted if unavailable.
Related recipes
Bandrek
Thai · Drink
Lemon Garlic Chicken Ricebowl
Thai · Drink
Lemon Garlic Chicken Rice Bowl
Thai · Drink
Sticky Pineapple Chicken with Coconut Rice
Thai · Drink
Thai Pink Milk - Nom Yen
Thai · Drink
Instant Thai Red Noodle Jars
Thai · Drink
Spicy Peanut Sauce Noodles
Thai · Drink
Coconut Lime Poached Fish
Thai · Drink20m
Mango sticky rice
Thai · Drink
Tomyam Putih
Thai · Drink
Creamy Thai Coconut Chicken Meatballs
Thai · Drink
Steak Frites with Lori Jayne Au Poivre Sauce
Thai · Drink