0.0 0

Thai-Style Tofu Salad

  • Total Time:
  • Servings: 4

Laab (also called larb) is a ground-meat salad from Northern Thailand and Laos. In her vegetarian take, Melissa Rubel Jacobson crumbles soft tofu, then tosses it with a refreshing mix of cucumber, mint, cilantro, shallot and jalapeno. It's delicious scooped into lettuce leaves.

blog Tips from the F&W Test Kitchen


slideshow  More Thai Recipes

slideshow  More Tofu Dishes


KEY: Fast - Column, Test Kitchen, Asian, Thai, Salads, Fast, No-Cook, Web Exclusive

Related Video

More Videos
How to Freeze Fresh Herbs Into Flavor Nuggets


  • 1 1/2 pounds soft tofu (not silken), drained
  • 1/2 large seedless cucumber—halved lengthwise, seeded and thinly sliced crosswise
  • 1 1/2 tablespoons finely chopped cilantro
  • 1 1/2 tablespoons finely chopped mint
  • 1 shallot, thinly sliced
  • 1 jalapeño, seeded and minced
  • 2 1/2 tablespoons Asian fish sauce
  • 2 tablespoons fresh lime juice
  • Red leaf lettuce, for serving

How to make this recipe

  1. Crumble the tofu into a fine strainer set over a bowl to drain for 25 minutes. Discard the liquid.
  2. In a large bowl, toss the cucumber with the cilantro, mint, shallot and jalapeño. Add the tofu, fish sauce and lime juice and toss gently. Spoon into shallow bowls and serve with lettuce leaves for wrapping.

Suggested Pairing

Caramelly pale ale: Anderson Valley Boont Amber.

Contributed By Published May 2010

Related Video

More Videos
How to Freeze Fresh Herbs Into Flavor Nuggets

505561 recipes/thai-style-tofu-salad 2013-12-06 Melissa Rubel Jacobson fast-column|test-kitchen|asian|thai|salads|4|fast|no-cook|web-exclusive may-2010,tofu laab,tofu larb,tofu salad,Thai tofu,Melissa Rubel Jacobson,Thai salad recipes,thai-style-tofu-salad 505561