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Tofu Laab

A fresh, herby, and boldly flavored Thai-inspired tofu salad that’s light, energizing, and perfect for warm-weather meals!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Appetizer, Main Course, Salad, Tofu
Cuisine: Thai Inspired
Keyword: Gluten-Free, High Protein, Salad, Summer, Tofu
Servings: 4

Equipment

  • Medium Skillet
  • Mixing Bowls
  • Mortar and Pestle or Spice Grinder

Ingredients

  • 3 tbsp Uncooked Jasmine Rice
  • 2 14 oz blocks Extra-Firm Tofu
  • 1 tbsp Neutral Oil Like sunflower seed oil or vegetable oil
  • 1 Lemongrass Stem The outer layer removed, tender stem finely chopped
  • 1 Shallot Halved and thinly sliced
  • 1 cup Mixed Fresh Herbs Like mint, Thai basil, basil, cilantro, and green onions. Coarsely chopped
  • 1 tsp Sea Salt
  • 1 head Butter Lettuce Leaves separated
  • 4 tbsp Lime Juice About the juice of 2 limes
  • 3 tbsp Brown Sugar
  • 2 tbsp Soy Sauce or Tamari
  • 1 Red Chile Finely chopped or ½ tsp red pepper flakes
  • 1 cup Cooked Jasmine Rice or Sticky Rice For serving

Instructions

  • Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press.
  • While the tofu is being pressed, heat a medium skillet over medium-high heat. 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, but there is still a little texture left. Set the rice powder aside.
  • In a small bowl, combine the lime juice, brown sugar, soy sauce, and chili or red-pepper flakes. Whisk until the sugar is dissolved.
  • After the tofu is done being pressed, crumble it into small chunks and place it in a large bowl.
  • Place your skillet over medium-high heat again and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove the pan from the heat and add to the crumbled tofu, the lime dressing, the rice powder, your chopped herbs, and salt. Taste and add more salt if needed.
  • To serve, spoon the tofu laab into the lettuce leaves and serve with some sticky rice on the side. I like to add a little scoop of sticky rice to my lettuce and then add a bunch of tofu laab on top!
  • This is best to eat fresh, but it will store in the fridge for up to 4 days.