Thai Tofu Laab Salad

Yields: 6 Servings

From The Hodo Kitchen

Photo Credit and Food Styling by Bittersweet Blog

Laab is a traditional Lao dish, typically made with minced meat (where the name comes from) – here we’re using tofu!

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Ingredients

• 2 (10oz) packages Hodo Extra Firm Tofu Locate product

• 1 tbsp toasted rice powder (from 3 Tablespoons glutinous rice)

• 2 tbsp fish sauce, (sub with soy sauce for vegan version)

• 2 tbsp lime juice

• 1 stalk lemon grass, white part only, very finely sliced

• 3 kaffir lime leaves, vein removed, chiffonaded

• 3 Thai red chilies, deseeded and chopped finely

• 3 tbsp cilantro leaves and stems, chopped

• 3 tbsp green onions, sliced thinly

• 3 tbsp mint leaves, chiffonaded

• Cilantro or mint sprigs for garnish

Dressing:

• Juice from 1 lime

• 1 tbsp fish sauce, substitute with soy sauce for vegan version

• 1/2 tsp palm sugar

• 1 tbsp lime zest

Instructions

1. Preparing the toasted rice: Dry-fry (fry without oil) the glutinous rice under medium heat till golden brown.  Remove, let cool slightly and grind into a powder with a spice mill, or a mortar and pestle.  Set aside.

2. Crumble tofu into pea-sized pieces.  Toss with lime juice and fish sauce.  Just before tossing, drain any liquids.

3. Preparing the dressing: In a small saucepan, combine lime juice, fish sauce and sugar and heat till the sugar is dissolved.  Remove from heat, let it cool a little then mix in lime zest.  Set aside.

4. Preparing the herb:  Slice lemongrass, kaffir, and chilies.   Zest lime.  Mince green onions, cilantro and mint.  Toss all together and set aside.

5. Assembly:  Mix in the rice powder, herb mixture and dressing tofu and toss to combine.  Let sit for 10 minutes for the flavor to come together.