Larb Tofu Salad
A flavorful and protein-packed Thai-inspired Larb Tofu, featuring crumbled tofu tossed in a zesty, savory, and slightly spicy dressing with fresh herbs. Perfect as a light meal or a lettuce wrap filling!
Ingredients
Ingredients:
- 3 14 oz medium firm tofu
- 2 Tbsp kosher salt
- 1 Tbsp black pepper
Dressing:
- 1 cup shallots, sliced, soaked in ice cold water for 10 minutes then remove from water
- 2 Tbsp fish sauce
- 2 green onion stalks, chopped
- ¼ cup mint leaves, chopped
- 1 cup rice powder
- ½ cup gochugaru (Korean chili flakes)
- 1 zest of whole lime
- 1 cup lime juice, around 2 limes
- 2 Tbsp sugar
- ¼ cup culantro or cilantro, chopped
- ¼ cup Thai chili peppers, chopped
Garnish:
- mint leaves
Instructions
- Pat dry tofu with paper towel then add them to a mixing bowl.
- Sprinkle salt and pepper on tofu blocks.
- In a small bowl, mix all the dressing ingredients together.
- Pour dressing mix over tofu.
- With gloves, or using a spoon, mix dressing into tofu by gently crumbling tofu into dressing. Do not overwork this or the tofu will get too mushy.
- Garnish with mint leaves.
- Serve with your choice of romaine lettuce, cabbage or endives and eat it like a lettuce wrap. My personal preference is cabbage.
Nutrition
Serving: 1portion | Calories: 345kcal | Carbohydrates: 38g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 3198mg | Potassium: 762mg | Fiber: 13g | Sugar: 12g | Vitamin A: 7340IU | Vitamin C: 42mg | Calcium: 422mg | Iron: 8mg