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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