Smoked Tofu Larb With Lemongrass

Smoked Tofu Larb With Lemongrass

This meat-free version of the Laotian and Thai dish combines smoked tofu with pops of crispy sesame seeds along with a kick of lime dressing
1/3 cup (or more) fresh lime juice palm or light brown sugar
3tsp.

  1. Tsp. kosher salt, plus more
    1/4 cup glutinous rice
  2. Tbsp. Vegetable oil
    6 small shallots, thinly sliced
    3–4 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped
    11/2 lb. Smoked or firm tofu, drained, cut to 1/4″ cubes
    2 Tbsp. Black sesame seeds, plus more 11/4 cups chopped mixed tender herbs (like Thai basil and/or mint) Tender lettuce leaves (for serving)
  3. Mix lime juice, soy sauce, palm sugar, chile powder, and 1 tsp. Salt in a large bowlto mix; place dressing aside.
  4. Toast rice in a dry medium skillet over moderate heat, stirring occasionally, until golden and nuty-smelling,6-8 minutes.
    Transfer to a spice mill and let cool, then coarsely grind. Set rice powder apart. Wipe pan out.
  5. Heat oil in same pan over moderate. Cook shallots and lemongrass, stirring frequently, untilsoftened, about 4 minutes. Scrape into bowl with dressing.
  6. Add tofu,2 Tbsp. Sesame seeds, and reserved rice powder to bowl and lightly toss to combine. Season with salt and add more chile powder and lime juice if needed.
  7. Stir herbs into larb and serve with lettuce leaves and much more sesame seeds for building

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