By Hetty Lui McKinnon
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Ingredients
For the Tofu
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- 3tablespoons uncooked glutinous (sticky) or jasmine rice
- 2(14-ounce) packages extra-firm tofu, drained and patted dry
- 1tablespoon neutral oil, such as grapeseed or vegetable
- 1lemongrass stem, outer layer removed, tender stem finely chopped
- 1shallot, halved and thinly sliced
- 4makrut lime leaves (optional), thinly sliced
- 1cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions
- 1teaspoon kosher salt, plus more as needed
- 1head butter lettuce, leaves separated
- ¼cup store-bought crispy fried shallots or onions
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For the Dressing
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- 4tablespoons fresh lime juice (from about 2 limes)
- 3tablespoons dark or light brown sugar
- 2tablespoons soy sauce or tamari
- ½teaspoon red-pepper flakes or ½ to 1 red chile, such as bird’s eye, finely chopped
Preparation
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Step 1
Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don’t want it too fine; some texture is nice.) You should have about 3½ tablespoons. Set rice powder aside.
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Step 2
Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
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Step 3
Crumble the tofu into small chunks and place in a large bowl.
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Step 4
Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
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Step 5
To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.
