Name: Thai Laab (Larb) with Tofu Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
Ingredients: 2 ½ tablespoons (32g) Thai sticky rice (white glutinous rice) or white jasmine rice; 16 ounces (454g) super firm tofu, drained; 2 tablespoons (28g) neutral flavored oil, separated; Kosher salt, to taste; 1 large shallot, thinly sliced (~2 oz / 55g); 4 cloves garlic, finely chopped (optional if using lemongrass and lime leaves); 2 stalks fresh lemongrass; 4 fresh makrut lime leaves or 1 teaspoon finely grated lime zest; 3 ½ tablespoons (52 mL) freshly squeezed lime juice; ½ to 2 teaspoons Thai chili flakes or fresh chilies; 2 ½ tablespoons (38 mL) vegan fish sauce (or substitute with soy sauce); 1 tablespoon brown sugar; ¼ cup tightly packed (6g) fresh mint leaves, chopped; 1 handful (6 to 8g) cilantro leaves, chopped; 3 to 4 scallions, bruised tops trimmed and thinly sliced (optional); Cooked sticky rice or other white rice; Fresh crunchy vegetables (lettuce leaves, green cabbage wedges, sliced cucumbers or snap peas); Lime wedges

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Introduction

Thai Laab with Tofu is a vibrant and flavorful plant-based take on the classic Thai minced meat salad. It combines toasted rice powder, fresh herbs, and tangy lime for a refreshing dish that’s perfect for a light meal or appetizer.

Three lettuce wraps are placed on a round white plate with a blue surface, sitting on a white marbled texture background. Each wrap has a base layer of bright green lettuce leaf, filled with a layer of white rice topped with small, golden brown pieces of tofu or fried food. There are thin, curved slices of pink pickled onions and chopped green herbs scattered on top, adding a fresh look and some color contrast. On the edges of the plate, loose green lettuce leaves add a natural touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ tablespoons (32g) Thai sticky rice (or white jasmine rice)
16 ounces (454g) super firm tofu, drained
2 tablespoons (28g) neutral flavored oil, separated
Kosher salt
1 large shallot, thinly sliced (~2 oz / 55g)
4 cloves garlic, finely chopped (optional if using lemongrass and lime leaves)
2 stalks fresh lemongrass
4 fresh makrut lime leaves (or 1 teaspoon finely grated lime zest)
3 ½ tablespoons (52 mL) freshly squeezed lime juice
½ to 2 teaspoons Thai chili flakes (or fresh chilies)
2 ½ tablespoons (38 mL) vegan fish sauce (or substitute with soy sauce)
1 tablespoon brown sugar
¼ cup tightly packed (6g) fresh mint leaves, chopped
1 handful (6 to 8g) cilantro leaves, chopped
3 to 4 scallions, bruised tops trimmed and thinly sliced (optional)
Cooked sticky rice (or other white rice), for serving
Fresh crunchy vegetables (lettuce leaves, green cabbage wedges, sliced cucumbers or snap peas), for serving
Lime wedges, for serving

Instructions

Step 1: Toast the rice by heating a large frying pan over medium-low heat for 1 ½ to 2 minutes (use medium heat if using jasmine rice). Add the rice and stir constantly until it turns a deep golden brown and releases a toasty popcorn aroma, about 7 to 10 minutes. Transfer to a bowl to cool.
Step 2: Grind the cooled rice into a coarse powder using a spice grinder or mortar and pestle, leaving some texture.
Step 3: Prepare the lemongrass by peeling away outer layers and slicing off the top until only the tender bottom remains. Pound with a rolling pin to release aroma, then finely mince the tender core and set aside with the garlic.
Step 4: Prepare the lime leaves by folding and stripping out the center vein, then finely mincing the leaves or substituting with finely grated lime zest.
Step 5: Crumble the drained tofu into small pieces about the size of blueberries with your hands.
Step 6: Heat the frying pan over medium-high heat, add 1 ½ tablespoons oil, and cook the crumbled tofu with a pinch of salt. Let it brown without stirring for 2 to 3 minutes, then cook for a total of about 10 minutes, stirring every 1 ½ minutes until mostly golden. Reduce heat if tofu chars. Transfer tofu to a large bowl.
Step 7: Lower heat to medium, add remaining ½ tablespoon oil and the shallots with a pinch of salt. Cook for 2 minutes until softened. Add garlic and lemongrass, cooking until raw garlic scent fades (1 to 2 minutes). Transfer aromatics to the tofu bowl.
Step 8: Add 2 tablespoons of toasted rice powder, minced lime leaves or zest, lime juice, chili flakes, vegan fish sauce, and brown sugar to the tofu mixture. Toss well to coat. Adjust seasoning to taste.
Step 9: Fold in chopped mint, cilantro, and scallions if using. Add salt as needed and more toasted rice powder if desired for crunch.
Step 10: Serve alongside cooked sticky rice and fresh crunchy vegetables with lime wedges on the side.

Tips & Variations

Use white jasmine rice if sticky rice is unavailable, adjusting to medium heat when toasting to avoid burning.
Substitute vegan fish sauce with soy sauce for a different but still delicious umami flavor.
Fresh herbs like Thai basil or coriander can replace or be added alongside mint and cilantro for extra fragrance.
Adjust chili flakes according to your preferred spice level or use finely chopped fresh chilies for more heat.
For a meat version, replace tofu with ground chicken or pork and follow the same steps.

Storage

Store leftover Laab in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh but can be eaten cold or at room temperature. If reheating, warm gently in a pan and avoid overcooking to preserve the fresh herb flavors. Serve with fresh vegetables and rice after reheating.

How to Serve

Three lettuce wraps sit on a white plate, each wrap using a large green leaf as the base. Inside the leaves, there is a layer of white rice topped with small golden-brown tofu pieces mixed with chopped green herbs. Thin slices of pink pickled onions are scattered across the tofu, adding color contrast. The plate is set on a white marbled surface, with a small white bowl filled with sliced green onions nearby. The scene is brightly lit, casting soft shadows on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe can be gluten-free if you use gluten-free soy sauce or a certified gluten-free vegan fish sauce substitute. Sticky rice and fresh ingredients are naturally gluten-free.

How do I know when the toasted rice powder is ready?

Toasted rice is ready when it deepens to a golden brown color and releases a fragrant, nutty, popcorn-like aroma. Stir constantly to avoid burning and reduce heat if it starts to smoke excessively.