Best 2 Tofu Larb Recipes

Calling all tofu lovers! If you're looking for a flavorful and protein-packed dish, look no further than tofu larb. This traditional Laotian salad is a fantastic blend of textures and flavors, with the crispy tofu taking center stage. In this article, we'll take you on a culinary journey, exploring the vibrant world of tofu larb and providing you with all the essential information you need to create this delightful dish in your own kitchen. From selecting the right ingredients to understanding the unique cooking techniques, we'll guide you every step of the way. So, get ready to tantalize your taste buds and embark on a flavor adventure with tofu larb!

Let's cook with our recipes!

TOFU LARB

Tofu Larb image

Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it's also popular in the Northeastern and Northern regions of Thailand. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you're looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.

Provided by Hetty McKinnon

Categories dinner, weekday, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

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
1/4 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
1/2 teaspoon red-pepper flakes or 1/2 to 1 red chile, such as bird's eye, finely chopped

Steps:

Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don't want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.
Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
Crumble the tofu into small chunks and place in a large bowl.
Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.

TOFU LARB

Tofu Larb image

I know it sounds kinda funny, but this is a spicy Thai appetizer, traditionally made with ground chicken. The tofu works well because it readily absorbs the seasonings. Serve with lime wedges for extra zip. Use soy sauce instead of fish sauce to make this recipe vegan. Adapted from Cooking Light magazine.

Provided by Sharon123

Categories Lime

Time 30m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup fresh lime juice (about 3 limes)
1 tablespoon sugar
1 1/2 tablespoons fish sauce (or use 2-3 tsp. soy sauce)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 (14 ounce) packages tofu, drained and crumbled
2 teaspoons olive oil (or veg. oil)
1/2 teaspoon dark sesame oil
2 cups red onions, thinly sliced vertically
3 garlic cloves, minced
2 serrano chilies, thinly sliced (use jalapenos for less heat)
1/2 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
9 large green cabbage leaves (or red or use savoy cabbage- or use large lettuce leaves)

Steps:

Combine lime juice, sugar, fish(or soy) sauce, salt and red pepper flakes, stirring until sugar dissolves. Set aside.
Spread the tofu in a single layer onto several layers of paper towels, cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
Heat the oils in a large nonstick skillet over medium high heat.
Add onion, garlic, and chiles, saute 3 minutes.
Add tofu, cook 8 minutes or until lightly browned, stirring occasionally.
Stir in juice mixture; cook 1 minute or until heated. Remove from heat, stir in basil and mint.
Spoon about 1/2 cup tofu mixture into each cabbage(or lettuce) leaf. Enjoy!

Nutrition Facts : Calories 99.7, Fat 4.6, SaturatedFat 0.7, Sodium 380.5, Carbohydrate 9.8, Fiber 1.9, Sugar 4.9, Protein 7

Tips:

Use extra-firm tofu: This will help the tofu hold its shape and not crumble when you cook it.

Press the tofu before cooking: This will help remove excess water and make the tofu more flavorful.

Crumble the tofu with your hands: This will help create a more authentic larb texture.

Use a variety of fresh herbs: This will give the larb a bright, flavorful taste.

Don't be afraid to experiment with different ingredients: There are many ways to make larb, so feel free to add your own favorite ingredients.

Conclusion:

Tofu larb is a delicious, healthy, and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover tofu, and it is also a good option for vegans and vegetarians. With its bold flavors and unique texture, tofu larb is sure to be a hit with your family and friends.