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Tofu “Larb”

Kate Bittman

BY Kate Bittman

PUBLISHED March 21, 2023

Though it’s from Laos, larb is probably most often eaten in Thai restaurants. The salad is typically made from an irresistible combo of ground meat, chiles, lime juice, fish sauce, and herbs. Please note that we’d never call what we have here authentic, but rather an homage to a more traditional majestic larb — in big part because there’s no meat in it. I like to think that the flavors here honor the original while allowing vegans to partake.

 

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Tofu “Larb”

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Makes 4 to 8 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 2 tablespoons sticky (glutinous) rice kernels
  • 1 pound pressed or extra-firm tofu
  • 2 garlic cloves
  • 1/4 cup good-quality vegetable oil
  • Salt and pepper
  • 1 teaspoon turbinado sugar
  • 2 cups loosely packed mixed fresh herbs (like cilantro, basil, mint, or Thai basil), chopped
  • 2 shallots, peeled and sliced
  • 4 fresh red chiles (like Thai bird or Fresno), seeded if you like, and chopped
  • 2 tablespoons soy sauce, or more to taste
  • 4 limes, quartered
  • 16 to 20 leaves Bibb or iceberg lettuce

Instructions

  1. Put the rice in a large skillet over medium heat and cook, stirring often, until deeply golden and fragrant, 3 to 5 minutes. Transfer to a spice grinder (or use a mortar and pestle) and grind to a powder.
  2. Pulse the tofu and garlic in a food processor until crumbly. Heat the oil in a large skillet over medium-high heat. When it’s hot, add the tofu mixture. Sprinkle with salt, pepper, and sugar, and cook, stirring occasionally, until the mixture has browned in places, 8 to 12 minutes.
  3. Transfer the tofu mixture to a large bowl and add the herbs, shallots, chiles, and soy sauce. Squeeze in the juice from 2 limes and toss to combine. Taste and adjust the seasoning.
  4. Put the lettuce on a platter with the tofu mixture and remaining lime wedges. To eat, spoon some tofu-herb salad into a lettuce cup, sprinkle with the ground toasted rice, and squeeze over additional juice from the remaining 2 limes.

— Recipe from Dinner for Everyone

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