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tofu larb

(1 rating)
Recipe by
Anytown, CA

When my brother asked me if I wanted to try tofu larb,I had no idea what it was but I said yes,I'll try it,we went to a Thai restaurant and I tried it,it was delicious! I was reminded of lettuce wraps,which I enjoy,these larb were made with fried tofu and used cabbage instead of lettuce.We found a recipe online and made some at home,I think the homemade was better than the restaurant! I hope you'll try these and enjoy them as much as I did.Larb is usually made from ground chicken,but my brother is vegetarian,so we made tofu. This is the original recipe,next time I make it I would use a bit less lime juice,and add cilantro instead of mint,I'm not a big fan of mint. But as I always say,make it your own.

(1 rating)

Ingredients For tofu larb

  • 1/3 c fresh lime juice,about 3 limes
  • 1 tablesppon sugar
  • 1 1/2 tablespoons fish sauce
  • 1/2 teaspoon salt
  • 2 (14-ounce) packages water-packed firm reduced-fat tofu, drained and crumbled
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon dark sesame oil
  • 2 c thinly sliced red onion
  • 3 cloves garlic,minced
  • 2 serrano chilies,thinly sliced
  • 1/2 c chopped fresh basil
  • 1/4 c chopped fresh mint
  • 1/4 head fresh cabbage

How To Make tofu larb

  • 1
    Combine first 4 ingredients, stirring until sugar dissolves; set aside. Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally. Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; sauté 3 minutes. Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage.