Larb

Larb is a vibrant Thai salad that bursts with fresh herbs, zesty lime, and aromatic spices, making it a perfect dairy-free snack. This dish is typically made with ground meat, but here we use tofu for a vegetarian twist that is equally satisfying.

Ingredients

• Firm tofu - 200 grams
• Lime juice - 2 tablespoons
• Fish sauce - 1 tablespoon
• Red onion - 1 small, finely sliced
• Fresh mint leaves - 1/4 cup, chopped
• Fresh cilantro - 1/4 cup, chopped
• Thai chili - 1, finely chopped (adjust to taste)
• Roasted rice powder - 1 tablespoon
• Cucumber - 1 small, sliced (for serving)
• Lettuce leaves - 4-6 (for serving)

Steps

1. Press the tofu for about 15 minutes to remove excess moisture, then crumble it into small pieces.
2. Heat a non-stick skillet over medium heat and add the crumbled tofu, cooking for 5-7 minutes until slightly golden, stirring occasionally.
3. In a large bowl, combine the cooked tofu with lime juice, fish sauce, red onion, chopped mint, chopped cilantro, and chopped Thai chili.
4. Sprinkle the roasted rice powder over the mixture and gently toss to combine all ingredients evenly.
5. Taste and adjust seasoning if necessary, adding more lime juice or fish sauce as desired.
6. Serve the larbs on lettuce leaves with cucumber slices on the side.

Nutrition

• Calories: 240
• Protein: 20 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from tofu, which supports muscle health.
• Packed with fresh herbs that provide antioxidants and enhance digestion.

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