Thai-Style Tofu Salad

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.

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  • Total Time:
  • Servings: 4
KEY: Fast - Column, Test Kitchen, Asian, Thai, Salads, Fast, No-Cook, Web Exclusive

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  • 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

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