I grew up with many Hmong friends, who introduced me to the traditional version of this dish. I’ve since given it a healthy, plant-based makeover, and my version is crammed with flavor.
Course
Salad
Cuisine
Thai
Keyword
Plant-Based on a Budget, Vegan Larb Salad
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Yield4servings
AuthorToni Okamoto
Ingredients
1teaspooncanola or vegetable oil
114-ounceblock extra firm tofupressed and crumbled
3tablespoonslime juiceabout 1½ limes, divided
2½tablespoonsminced cilantro
2tablespoonssoy sauce
1green onionsliced
½tablespoonminced jalapeño
¼cupthinly sliced redwhite, or yellow onion
2tablespoonsminced mint
8iceberg or romaine lettuce leaves
Instructions
Heat the oil in a saucepan over medium heat. Add the tofu and 1 tablespoon of the lime juice, and sauté for 4 to 5 minutes or until the tofu is light brown.
Place the tofu in a medium bowl and combine with the remaining 2 tablespoons lime juice, cilantro, soy sauce, green onion, jalapeño, onion, and mint. Mix well.
Serve in the lettuce leaves.
Recipe Notes
Recipe reprinted with permission from Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)