Vegetarian Laotian Larb
Tofu salad with lime soy dressing
Ingredients
- 2 cup diced pressed baked tofu
- 1 cup diced leeks or 1/2 cup diced shallots (omit if preparing this dish for strict Buddhist diet)
- 1/2 cup diced lemongrass
- 1 cup diced red pepper
- 1 cup diced shitake mushrooms
- 1 cup edamame (available frozen - microwave according to package instructions)
- 2 tbsp vegetable oil
- 1/2 cup toasted glutinous rice powder
- 1/4 cup toasted pine nuts
Garnish
- 1 cup assorted fresh herbs (Basil, mint, coriander)
- 4 cups cooked sticky rice
Dressing
- 1/3 cup Vegetarian Fish Sauce or Soy Sauce
- 3 tbsp Golden Mountain Sauce or Soy Sauce
- 1/3 cup Palm sugar
- 1/2 cup Fresh Lime Juice
- 1 tbsp dry chili powder
Instructions
- Prepare the diced ingredients, set aside, ready to stir fry. Wash the fresh herbs
- Prepare the roasted rice powder and toast the pine nuts and set aside.
- Cook the sticky rice
- In a bowl or measuring cup, mix the vegetarian fish sauce with the palm sugar till fully blended (you can put the vegetarian fish sauce in a micro-wave safe measuring cup with the palm sugar and heat on high for 60 to 90 seconds, stir well). Add the freshly squeezed lime juice. Taste and adjust according to your taste. It should taste salty, sweet, sour and spicy.
- In large frying pan, heat 2 tablespoon vegetable oil, add the chopped leeks or shallots, add the minced lemongrass, stir fry for couple of minutes, add the diced mushrooms and red pepper, stir fry for another couple of minutes, add the diced tofu and 3 tablespoons of Golden Mountain sauce or soy sauce. Stir fry till heated through, around 2 minutes. Turn off the heat. Add the edamame (cooked according to package instructions).
- Add the dressing, mix well. Add the fresh herbs (saving some for garnish). Add the roasted rice powder, mix well. Sprinkle pine nuts and fresh herbs on top. Serve immediately with sticky rice.