My F&W
quick save (...)

Thai-Style Tofu Salad

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST

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 jalapeño. It's delicious scooped into lettuce leaves.

blog Tips from the F&W Test Kitchen

  1. 1 1/2 pounds soft tofu (not silken), drained
  2. 1/2 large seedless cucumber—halved lengthwise, seeded and thinly sliced crosswise
  3. 1 1/2 tablespoons finely chopped cilantro
  4. 1 1/2 tablespoons finely chopped mint
  5. 1 shallot, thinly sliced
  6. 1 jalapeño, seeded and minced
  7. 2 1/2 tablespoons Asian fish sauce
  8. 2 tablespoons fresh lime juice
  9. Red leaf lettuce, for serving
  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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.