Tofu Laab
Updated May 30, 2025
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
- 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
For the Tofu
For the Dressing
Nutritional analysis per serving (4 servings)
260 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 21 grams protein; 779 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- 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.
- Step 3
Crumble the tofu into small chunks and place in a large bowl.
- 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.
- Step 5
To serve, spoon the tofu laab into the lettuce leaves and garnish with crispy fried shallots.
Private Notes
Comments
Kaffir lime and makrut lime are the same thing - but kaffir is a highly offensive Afrikaans racial slur. Good on the NY Times for switching to the more appropriate (and also more accurate) makrut. Hopefully this will help readers switch as well!
I highly recommend adding a vegan fish sauce to this. 24 Vegan makes one (and is a Vietnamese-Woman owned company). I love larb and usually make it with Impossible but I will definitely try with tofu (and "fish" sauce).
Easy way to get your tofu super crumbly with texture like ground meat: Freeze block of tofu (in package, with liquid), let thaw (takes a few hours on the counter or submerge in warm water for ~1 hr when you've forgotten to take it out of the freezer!), open package and manually squeeze all liquid out of tofu (over a colander in the sink to catch tofu pieces), and crumble into a bowl. Best crumble texture with least amount of work. Also, doesn't waste paper towels as with draining!
Added 1 pack of brown beech mushrooms instead of the second block of tofu - sautéed them with ginger and garlic and shallot and tossed them in, so delicious! Used fish sauce brown sugar and lime to taste, easy and bright.
I eat fish sauce so I added that instead of the soy, and served on a bed of roasted broccoli instead of lettuce. highly recommend!!
This is great! We make it with tempeh to add some gut-friendly probiotics: even better because its raw so they remain living.