Crumbled Tofu Larb
Crumbled firm tofu browned hard in a skillet, then tossed off the heat with lime, chile, toasted rice powder, and a fistful of mint. Sour and hot rather than rich.
- 1
Toast the rice in a dry skillet over medium heat, shaking often, until it is deep golden and smells like popcorn, 5 to 6 minutes. Grind it to a coarse sand in a mortar or spice grinder.
- 2
Heat the oil in the same skillet over medium-high heat. Add the crumbled tofu and leave it undisturbed for 3 minutes, then toss and keep cooking until the edges brown and the pan is dry, about 6 minutes more.
- 3
Add the tamari and sugar and stir for 30 seconds, until the tofu absorbs them. Take the pan off the heat.
- 4
Stir in the lime juice, chile flakes, shallots, and scallions while the tofu is still hot so the shallots wilt slightly.
- 5
Fold in the mint, cilantro, and the toasted rice powder. Taste for sour and salt, then serve warm with the lettuce leaves for scooping.
Ingredients
- 2 tablespoons raw jasmine rice
- 2 tablespoons vegetable oil
- 14 ounces extra-firm tofu, pressed and crumbled into rough pea-size pieces
- 2 tablespoons gluten-free tamari
- 1 teaspoon sugar
- 3 tablespoons lime juice
- 1 1/2 teaspoons toasted chile flakes
- 3 shallots, thinly sliced
- 3 scallions, thinly sliced
- 1 cup mint leaves
- 1/2 cup cilantro leaves, coarsely chopped
- 1 head green leaf lettuce, separated into leaves
Instructions
- 1
Toast the rice in a dry skillet over medium heat, shaking often, until it is deep golden and smells like popcorn, 5 to 6 minutes. Grind it to a coarse sand in a mortar or spice grinder.
- 2
Heat the oil in the same skillet over medium-high heat. Add the crumbled tofu and leave it undisturbed for 3 minutes, then toss and keep cooking until the edges brown and the pan is dry, about 6 minutes more.
- 3
Add the tamari and sugar and stir for 30 seconds, until the tofu absorbs them. Take the pan off the heat.
- 4
Stir in the lime juice, chile flakes, shallots, and scallions while the tofu is still hot so the shallots wilt slightly.
- 5
Fold in the mint, cilantro, and the toasted rice powder. Taste for sour and salt, then serve warm with the lettuce leaves for scooping.