Tofu Larb

Happy Monday! I hope it was nice weekend in your neck of the woods.
I’m sharing this recipe because it’s always a hit. From my meat loving husband to 4 1/2 year old daughter to my 20 month old son, everyone in the family loves it, so I think it’s worth sharing!

I use frozen defrosted Tofu for this, which I have to leave in the fridge for a couple of days to completely thaw out, but I’m sure you can use fresh firm tofu that’s been pat dry. I’ve never tried it fresh, but I’m sure you can use it. Once the tofu has been defrosted and thawed out, it takes on a spongy texture that makes it more meaty. Like most tofu dishes, you just have to make sure you remove as much water as you can from the tofu before cooking. Fortunately, with thawed out tofu, it’s really easy to just squeeze out the water.

Tofu was previously frozen then thawed out.

This recipe is very simple but I think it does require all the ingredients listed to really bring the dish to life. 1 necessary ingredient most people may not have on hand is toasted rice powder. No worries though! It’s very simple to make. You take how ever many amount of uncooked rice you want to have, dry toast it on a skillet untill golden brown, then pound or blend until fine and powdery! Store in an airtight container for months, but use quickly for optimal freshness. In case you may be more of a visual person, I have a video on how I make the rice powder and also the tofu larb. Feel free to check it out below!

Once you have your rice powder, you can easily make Tofu Larb. Through out the cooking process (which is very quick) continue to break up the tofu pieces with your spatula while you mix in the fish sauce and rice powder. I always serve it over a bed of romaine lettuce. The crunchy fresh lettuce goes well with the salty and nutty flavors of the the tofu larb!

Squeeze out water from tofu and tear into bite size pieces.
Heat oil over med to med-high heat.
Add garlic while oil is still cold then let cook until they begin to sizzle and become fragrant.
Turn heat to low and add in tofu
Add in fish sauce.
Add in toasted rice powder.
Turn off heat and add in red onions.
Mix well.
Squeeze in lime juice.
Add in fresh herbs.
Taste and adjust seasonings according to preference!

Tofu Larb
1 (16 oz) package of firm tofu (frozen and thawed)
1/2 cup thinly sliced red onions
1 head of romaine lettuce
1 Tbs dry roasted rice powder
2 tsp fish sauce
juice of 1 lime
1/4 tsp salt
2 tsp minced garlic
1 Tbs vegetable oil
chili flakes
2 Tbs chopped cilantro 
2 Tbs chopped mint

Tear tofu into small pieces
In a large skillet turn heat to medium high
Add oil and garlic
Cook untill just fragrant
Turn heat to low
Add tofu and mix  with oil
Add fish sauce and salt
Mix
Add rice powder mix
Turn off heat
Add slice red onions while pan is still hot
Add lime juice and mix
Place on top of chopped lettuce
Serve with rice and tom yum soup

If you’re a fan of Thai food, give this recipe a try!

Recommended product for this dish:
Lemon Squeezer

Salt and Pepper Tofu

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When it comes to tofu there are only a few recipes that I can depend on that both my husband and I will enjoy, Salt and Pepper tofu is one of them.  It’s such a simple dish and if you buy your tofu already fried it’s also a very quick dish to make. Despite it’s simplicity, it is so tasty and packed with robust flavor. My sister wanted to try to make this so I’ll share with you the recipe! Like other recipes, after making this a few times, you’ll discover the ratio of spices that suits your taste buds best.

Salt and Pepper Tofu (adapted from Viet World Kitchen)
1 package fried tofu (cut to your preference, I like 1 inch cubes)

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I like buying pre-fried tofu for this recipe

1 Tbs cooking oil
1 Tbs minced garlic
2 stalks of green onions, cut into small pieces
1/2 cup chopped cilantro
1 jalapeño cut into pieces
1 small bell pepper cut into 1 inch cubes (optional)
1 tsp sugar
1 tsp kosher salt
1 tsp white pepper

1. In a small bowl, mix salt, sugar, and white pepper and set aside
2. In a large skillet on high heat, add oil
3. Once pan is hot, add bell peppers and cook until soft (3-5 minutes)
4. Add garlic and stir for about 30 seconds – 1 minute
5. Add tofu and stir until brown to your preference. You may have to let the tofu sit on each side for a while to get it to brown.
6. Once the tofu is cooked and browned on each side, add in the salt and pepper mixture and toss.
6. Add in green onion, cilantro, and jalapeños and quickly toss untill herbs are wilted and turn of heat.
Serve and enjoy!IMG_7024 2