Thai Tofu Larb Salad

Total Time: 50 min

Prep: 30 min
Cook: 20 min

Yield: 2 servings
Level: Intermediate

The original one from koh samui, thailand. Love at first bite.

30 min 20 min 50 Min 2 servings

Tofu Larb Salad

For the tofu:

• 1 (14-ounce) package extra firm tofu drained, pressed, and crumbled
• 1/3 cup fresh lime juice (about 3 limes)
• Tablespoon Turbinado sugar
• 1 1/2 Tablespoons soy sauce
• 2 teaspoons ground Thai chilis (or less if you don't like heat)
• 1 Tablespoon coconut oil
• 1/2 teaspoon dark sesame oil
• 1/2 red onion thinly sliced
• 3 garlic cloves, minced
• 1/4 cup chopped fresh basil (or 1 Tablespoon dried Thai basil)
• 1/4 cup chopped fresh mint

For the salad:

• 1 cup shredded red cabbage
• 1 cup lettuce (I used Spring Mix)
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumbers

Directions:

1. Mix the lime juice, sugar, soy sauce, and ground chilis, stirring until sugar dissolves; set aside.
2. Heat coconut and sesame oils in a large skillet over medium-high heat.
3. Add onion and garlic, sauté 3 minutes.
4. Add crumbled tofu; cook about 8 minutes or until lightly browned; stirring occasionally.
5. Stir in juice mixture; cook 1-2 minutes.
6. Mix shredded cabbage and lettuce; place in two bowls.
7. Top salad bowls with tofu mixture.
8. Garnish with shredded carrots, sliced cucumbers, basil, mint, and lime wedges.

*Note: I didn't have fresh basil, so instead of using my dried Thai basil as a garnish, I added it to the juice mixture so it could be heated through. If you are using fresh basil, use it as a garnish after cooking the tofu.

The ingredients you will need. 

our version.