Hodo Soy Firm Tofu is the foundation for this refreshing, oil-free and sugar-free Thai laab salad. Tangy, zesty with a hint of a spicy kick – we use a cornocopia of Asian aromatic herbs, lemon grass, kaffir and Thai bird eye chili and is balanced by the sweetness of Kent mangoes and a touch of smoky roasted glutinous brown rice.
1/4 cup lime juice
1 Tablespoon tamari
1 teaspoon kosher salt
2 -12 oz lb firm tofu, drained, crumbled
1 cup ripe mangoes
1/4 cup lemon grass, white part only, finely minced
3 kaffir lime leaves, chiffonade
2 Tablespoons lime zest
2 Thai chilies, deseeded and chopped finely
1 Fresno chili, deseeded and chopped finely
2 cups cilantro, stems included, chopped
1 cup mint leaves, chiffonade
¼ cup bunch rau ram, chiffonade
1/2 cup Thai basil, chiffonade
¼ cup green onions, chopped
1 Tablespoon roasted brown rice powder, ground (from 3 tablespoons glutinous brown rice)
Lettuce cups (optional)
3 heads endives
Cilantro or mint sprigs for garnish
- Whisk dressing ingredients together. Set aside.
- Crumble tofu – place in a food processor and give it a couple of pulse, being careful not to turn tofu into a paste.
- Finely chop the herbs. Use a food processor if desired.
- Chop mangoes.
- Toss tofu, mangos and herbs with dressing. Let sit for 15 minutes before serving
Credits: Flavor Explosions