Description
This Thai Laab (Larb) with Tofu is a vibrant, fresh, and flavorful plant-based take on the classic Northeastern Thai minced meat salad. Featuring the zesty kick of lime, the aroma of toasted sticky rice, and the herbal freshness of mint and cilantro, it offers a delicious and satisfying dish perfect for serving with sticky rice and fresh crunchy vegetables.
Ingredients
Scale
Sticky Rice Powder
- 2 ½ tablespoons (32g) Thai sticky rice (white glutinous rice) or white jasmine rice
Tofu and Aromatics
- 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
Dressing and Herbs
- 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)
To Serve
- Cooked sticky rice or other white rice
- Fresh crunchy vegetables (lettuce leaves, green cabbage wedges, sliced cucumbers or snap peas)
- Lime wedges
Instructions
- Toast the rice: Heat a large frying pan over medium-low heat (medium for jasmine rice) for 1 ½ to 2 minutes. Add the rice and stir frequently. Once it begins to change color, stir constantly until it turns deeply golden brown and smells toasty like popcorn, about 7 to 10 minutes. If smoke becomes excessive, lower the heat. Transfer to a bowl to cool.
- Grind the rice: Once cooled, transfer the toasted rice to an electric spice grinder or mortar and pestle. Grind into a coarse powder with some texture remaining. Electric grinders take a few seconds; mortar and pestle require 4 to 5 minutes of effort.
- Prep the lemongrass: Peel off the papery outer layers and slice off the top part until only the tender bottom remains. Pound gently with a rolling pin or heavy tool to release aroma. Chop the tender inner core very finely or mince. Combine with garlic if using.
- Prep the lime leaves: Fold each leaf in half to remove the center vein, then stack and mince as finely as possible (similar to chiffonading basil).
- Prep the tofu: Crumble the tofu into small pieces roughly the size of blueberries using your hands.
- Cook the tofu: Heat the frying pan over medium-high heat for 2 minutes, then add 1 ½ tablespoons of oil. Add the crumbled tofu with a pinch of kosher salt. Allow it to cook undisturbed for 2 to 3 minutes for browning. Continue cooking for about 10 minutes total, stirring every 1 ½ minutes, until the tofu is golden brown in most spots. If it begins to char, reduce heat to medium. Transfer tofu to a large bowl and let pan cool slightly.
- Sauté the aromatics: Return the pan to medium heat and add the remaining ½ tablespoon oil. Add thinly sliced shallots with a pinch of salt and stir frequently for 2 minutes until softened. Add garlic and lemongrass mixture and cook, stirring frequently, for another 1 to 2 minutes until raw garlic aroma cooks off. Transfer all aromatics to the bowl with the tofu.
- Assemble the Laab: Add 2 tablespoons of toasted rice powder, minced lime leaves or zest, lime juice, chili flakes, vegan fish sauce (or soy sauce), and brown sugar to the tofu mixture. Toss well to combine and coat the tofu evenly. Adjust flavor by adding more lime juice for brightness, fish sauce for saltiness, rice powder for texture, or sugar for balance.
- Fold in herbs: Gently mix in chopped mint, cilantro, and scallions (if using). Taste and season further with salt as needed. Optionally, add more toasted rice powder for extra crunch.
- Serve: Present the Laab with cooked sticky rice for scooping and a side of fresh crunchy vegetables and lime wedges for garnish and added freshness.
Notes
- Note 1: Sticky rice is traditional and gives the signature chewy texture, but jasmine rice can be used as a substitute and toasted similarly.
- Note 2: Fresh lemongrass imparts a bright citrus aroma; pounding releases essential oils to enhance flavor in the salad.
- Note 3: If makrut lime leaves are unavailable, finely grated lime zest can substitute to retain citrus notes.
- Note 4: Adjust the chili flakes amount based on your preferred heat level, using fresh chilies if desired.
- Note 5: Vegan fish sauce can be purchased or replaced with soy sauce for a less pungent, plant-based alternative.
- For best flavor, toast the rice slowly and grind it coarsely for the perfect crunch and nuttiness in the final dish.
- The tofu should be cooked until golden brown to develop texture and flavor that mimics traditional meat-based Laab.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Frying
- Cuisine: Thai
Keywords: Thai Laab, Larb, Tofu Laab, Vegan Thai Salad, Thai Salad, Sticky Rice Powder, Plant-Based Thai Cuisine
