Recipe by Chloe Grubb
Laab (or larb) is a bright, savory, and slightly tangy dish traditionally made with minced meat, fresh herbs, and lime. This version swaps in tofu for a quick, plant-based take that’s just as satisfying.
It’s perfect for busy weeknights and even better the next day. Designed to be just as delicious cold or at room temperature, it makes an easy packed lunch that actually holds up.
We’ve also streamlined the ingredients to lean on pantry staples, so you can pull this together without having to stop at a specialty grocery store.
P.S. This packs up perfectly in our NEW Voyager Leakproof Lunch Box!
Ingredients:
FOR THE TOFU:
- 1 ½ tbsp uncooked rice (ideally glutinous (sticky) or jasmine)
- 1 (14-ounce) packages extra-firm tofu, drained and patted dry (can sub any ground meat, such as chicken, turkey, or pork, see note)
- 1 tsp "chicken" bouillon powder, or salt (see note)
- ½ tbsp neutral oil, such as grapeseed or vegetable
- ½ tsp lemongrass powder (optional)
- 1 small shallot, halved and thinly sliced
- 2 limes, strips of rind, limes reserved for juicing later (see note)
- ½ cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions
FOR THE DRESSING:
- 2 tbsp fresh lime juice (from 1-2 limes)
- 1 1/2 tbsp dark or light brown sugar
- 1 tbsp soy sauce or tamari
- ½ tsp red-pepper flakes or a few dashes of sriracha (optional)
FOR SERVING:
- 1 head butter lettuce (leaves separated), cooked rice, or cooked rice noodles
- (OPTIONAL TOPPINGS): Thai peanut sauce (homemade or store bought), chopped toasted peanuts, crispy fried shallots, extra herbs
Instructions:
- (OPTIONAL) Make the toasted rice powder: Heat a 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 and set aside. This step is optional, but adds a lot to the final dish.
- Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and optional red-pepper flakes/hot sauce; whisk until the sugar is dissolved.
- Make the tofu laab: Drain the tofu and grate on the course shredder. Lightly press shredded tofu with towel to absorb excess liquid
- Heat a medium skillet over medium-high and add oil. Add the shallot and lime peel strip and cook, stirring constantly, until softened and aromatic, about 2 minutes. Add to the shredded tofu and bouillon powder/salt. Saute, stirring occasionally, until lightly browned. Pluck out the lime strips.
- Remove tofu from the heat, stir in the rice powder, lime dressing, and herbs. Taste and add more salt or spice if needed.
- To serve, spoon the tofu laab into the lettuce leaves or on top of rice/noodles and garnish with crispy fried shallots.
Notes:
- This recipe uses tofu as a cheap and easy protein. To pack a little extra flavor I like to use artificial chicken bouillon powder (found at most Asian markets) but you can sub for regular chicken powder if not vegetarian, or just salt. You can also use a pound of ground meat (chicken, turkey, pork, etc) in place of tofu. Simply add the ground meat to the shallot mixture and cook until browned. Depending on the meat, you may need to strain some of the extra fat away at the end to avoid an oily final dish.
- The strips of lime rind act as a replacement for the traditional makrut lime leaves used in this dish. By adding the strip we get to impart the zingy flavor of the lime oils similar to the leaves while reusing ingredients we already need for the recipe (limes for juice), instead of adding a hard-to-find ingredient. If you're able to find makrut lime leaves, crush a few in when adding the fresh herbs, it'll only enhance the dish!