1Heat a medium (10-inch) skillet over medium-high heat.
2Heat a medium (10-inch) skillet over medium-high heat.
3Heat a medium (10-inch) skillet over medium-high heat.
4Add the rice to the skillet and stir constantly for 4 to 6 minutes until golden and aromatic.
5Add the rice to the skillet and stir constantly for 4 to 6 minutes until golden and aromatic.
6Add the rice to the skillet and stir constantly for 4 to 6 minutes until golden and aromatic.
7Transfer the toasted rice to a mortar and pestle or spice grinder and grind until it forms a coarse powder (approximately 3 1/2 tablespoons).
8Transfer the toasted rice to a mortar and pestle or spice grinder and grind until it forms a coarse powder (approximately 3 1/2 tablespoons).
9Transfer the toasted rice to a mortar and pestle or spice grinder and grind until it forms a coarse powder (approximately 3 1/2 tablespoons).
10Set the rice powder aside.
11Set the rice powder aside.
12Set the rice powder aside.
13In a small bowl, combine lime juice, brown sugar, soy sauce, and red-pepper flakes.
14In a small bowl, combine lime juice, brown sugar, soy sauce, and red-pepper flakes.
15In a small bowl, combine lime juice, brown sugar, soy sauce, and red-pepper flakes.
16Whisk the dressing ingredients until the sugar is dissolved.
17Whisk the dressing ingredients until the sugar is dissolved.
18Whisk the dressing ingredients until the sugar is dissolved.
19Crumble the drained and patted dry tofu into small chunks and place it in a large bowl.
20Crumble the drained and patted dry tofu into small chunks and place it in a large bowl.
21Crumble the drained and patted dry tofu into small chunks and place it in a large bowl.
22Heat the medium skillet over medium-high heat and add 1 tablespoon of oil.
23Heat the medium skillet over medium-high heat and add 1 tablespoon of oil.
24Heat the medium skillet over medium-high heat and add 1 tablespoon of oil.
25Add the finely chopped lemongrass and thinly sliced shallot to the skillet.
26Add the finely chopped lemongrass and thinly sliced shallot to the skillet.
27Add the finely chopped lemongrass and thinly sliced shallot to the skillet.
28Cook the lemongrass and shallot, stirring constantly, until softened and aromatic, about 2 minutes.
29Cook the lemongrass and shallot, stirring constantly, until softened and aromatic, about 2 minutes.
30Cook the lemongrass and shallot, stirring constantly, until softened and aromatic, about 2 minutes.
31Remove the cooked lemongrass and shallot from heat and add them to the crumbled tofu.
32Remove the cooked lemongrass and shallot from heat and add them to the crumbled tofu.
33Remove the cooked lemongrass and shallot from heat and add them to the crumbled tofu.
34Add 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.
35Add 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.
36Add 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.
37Mix all ingredients together and taste, adding more salt if needed.
38Mix all ingredients together and taste, adding more salt if needed.
39Mix all ingredients together and taste, adding more salt if needed.
40To serve, spoon the tofu laab into separated butter lettuce leaves.
41To serve, spoon the tofu laab into separated butter lettuce leaves.
42To serve, spoon the tofu laab into separated butter lettuce leaves.
43Garnish the tofu laab with store-bought crispy fried shallots or onions.
44Garnish the tofu laab with store-bought crispy fried shallots or onions.
45Garnish the tofu laab with store-bought crispy fried shallots or onions.
Ingredients
3 tablespoons uncooked glutinous (sticky) or jasmine rice
3 tablespoons uncooked glutinous (sticky) or jasmine rice
3 tablespoons uncooked glutinous (sticky) or jasmine rice
2 (14-ounce) packages extra-firm tofu, drained and patted dry
2 (14-ounce) packages extra-firm tofu, drained and patted dry
2 (14-ounce) packages extra-firm tofu, drained and patted dry
1 tablespoon neutral oil, such as grapeseed or vegetable
1 tablespoon neutral oil, such as grapeseed or vegetable
1 tablespoon neutral oil, such as grapeseed or vegetable
1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions
1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions
1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions
1 teaspoon kosher salt, plus more as needed
1 teaspoon kosher salt, plus more as needed
1 teaspoon kosher salt, plus more as needed
1 head butter lettuce, leaves separated
1 head butter lettuce, leaves separated
1 head butter lettuce, leaves separated
0.25 cup store-bought crispy fried shallots or onions
0.25 cup store-bought crispy fried shallots or onions
0.25 cup store-bought crispy fried shallots or onions
4 tablespoons fresh lime juice (from about 2 limes)
4 tablespoons fresh lime juice (from about 2 limes)
4 tablespoons fresh lime juice (from about 2 limes)
3 tablespoons dark or light brown sugar
3 tablespoons dark or light brown sugar
3 tablespoons dark or light brown sugar
2 tablespoons soy sauce or tamari
2 tablespoons soy sauce or tamari
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.
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.
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.