A bright and fresh dish that comes together quickly and is easily personalized with your favorite herbs and accompaniments. Traditionally, the toasted rice flour is made from glutinous or short grain white rice. Because I typically have long brown rice on hand, I use it with fantastic results… It’s a little different, nuttier and crunchier, than what I’d get at my favorite Thai restaurant, but it’s just as tasty and more nutritious.
ingredients
serves 2 as a main dish
1.5 Oz ( about 1/4 cup) Rice, uncooked, OR 3 Tablespoons Toasted Rice Powder
3 Tablespoons of Canola, Vegetable, or Peanut Oil
14 oz Firm or Extra Firm Tofu
8 grams (about 4 cloves) Fresh Garlic
1/2 Cup Vegetable Stock
1/4 Cup (about 2 limes) Lime Juice
1/4 - 1/2 Teaspoon Chili Powder
1 - 2 Teaspoons Sugar
.75 Oz ( about 1/2 cup) Fresh Herbs, such as Cilantro, Mint, Basil, Lemon Balm and/or Parsley, chopped
1 Oz (about 1) Green Onion or Chives, sliced
1/4 - 1 Teaspoon Table Salt, approximate, to taste
1/4 - 1/2 Cup Water, approximate
serving suggestions
Nestled in lettuce wraps- bibb, butter, or iceberg varieties work best.
Wrapped up in wheat tortillas or soft tacos
A top of bed of lettuce and greens
Adorn with garden fresh salad fixins such as cucumber, radish, tomato, and bean sprouts
Serve with condiments such as sriracha, chopped peanuts, and fresh chilies.
the method
In a dry skillet, toast rice over medium-high heat, stirring constantly, for about 5-8 minutes, or until toasty and aromatic. If the rice starts to pop into puffed rice, it’s definitely time to stop! Put aside and let cool. Process in a blender or food processor until it resembles a coarse flour consistency.
Toasted Rice Flour
Cut tofu block into half lengthwise and use paper towels to press out any excess moisture. Cut into approximately 1” cubes.
Press out excess moisture.
Heat oil in a frying pan or skillet over high heat until smoking. Add tofu and stir fry for about 8 minutes or until it starts to get golden. Reduce heat to medium and use a flexible spatula to press the cubes into a looser, ground meat-like consistency. Don’t worry about getting a perfectly uniform texture. Add salt to taste; the tofu should taste properly seasoned on its own.
Stir fry until golden.
Press into a looser texture.
Add garlic cloves, and saute for just a minute or 2. Blend in stock, lime juice, sugar and chili powder. Stir in fresh herbs and green onions and heat until leaves are just wilted. Remove from heat and mix in rice powder. Stir in water, a tablespoon or 2 at a time, until the tofu mixture stops absorbing the moisture. The dish should be moist but not watery. Taste and add additional salt if necessary. Add any additional sugar, chili powder, and lime juice if desired.
Add a little water until mixture stops absorbing the moisture.
Serve in lettuce or wheat wraps or serve a top salad greens. Top with additional fresh veggies and condiments as desired.
Tofu Larb nestled in Boston lettuce and accompanied by radish and cucumber.