A tofu larb is a meat-free version of the warm Lao salad that is usually made with stir-fried minced beef or pork. Its sweet, sour, salty, and spicy flavours and ample fresh herbs make for a sensual dish to eat. The addition of pickled carrots adds even more flavour nuances. You can omit the fish sauce if you need to keep this a plant-only dish.
Sour power
Pickled veggies can add a salty, sour flavour punch to many one-bowl meals. You can use this pickled carrot formula for other vegetables, including sliced cucumber, grated beet, and sliced radish.
Tofu Larb Salad
Ingredients
- 1 1/2 cups (350 mL) grated carrot
- 1/3 cup (80 mL) rice vinegar
- 2 tsp (10 mL) natural sugar
- 1/2 tsp (2 ml) salt
- 2 blocks of extra-firm tofu, drained and patted dry
- 2 Tbsp (30 mL) minced fresh gingerroot
- 1 Tbsp (15 mL) peanut oil or grapeseed oil
- Juice of 1 lime
- 2 Tbsp (30 mL) low-sodium tamari or soy sauce
- 1 Tbsp (15 mL) fish sauce (optional)
- 2 tsp (10 mL) coconut sugar or light brown sugar
- 1/2 tsp (2 mL) dried red pepper flakes
- 2 green onions, green and white parts, thinly sliced
- 3/4 cup (180 mL) chopped cilantro
- 3/4 cup (180 m) chopped mint
- 8 cups (2 L) torn lettuce leaves
- 1/3 cup (80 mL) unsalted roasted peanuts, roughly chopped
Nutrition
Per serving:
- calories196
- protein10 g
- total fat9 g
- sat. fat2 g
- total carbohydrates18 g
- sugars7 g
- fibre4 g
- sodium642 mg
Directions
01
In bowl or glass container, place carrots.
02
In small pot, bring 1/2 cup (125 mL) water, rice vinegar, sugar, and salt to a simmer and stir to dissolve sugar and salt. Pour over carrots, cover, and set aside for at least 30 minutes.
03
Using large holes of box grater, grate tofu into small crumbles. In large skillet over medium-high, heat oil. Add tofu and ginger; cook for 8 to 10 minutes, or until tofu is golden brown, stirring a few times.
04
Meanwhile, in large bowl, combine lime juice, tamari or soy sauce, fish sauce (if using), coconut or brown sugar, and dried red pepper flakes. Stir into tofu mixture, turn off heat, and let stand for 10 minutes. Stir green onions, cilantro, and mint into tofu.
05
Divide lettuce leaves among 4 serving bowls and top with tofu mixture, pickled carrot, and peanuts.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
