2 blocks Hodo Firm Tofu (If you can get your hands on some of our medium tofu, that offers a great consistency -available at SF Sat Farmers’ Mkt – Saturdays at CUESA
2 Tablespoons fish sauce, substitute with soy sauce for vegan version
2 Tablespoons lime juice
1 stalk lemon grass, white part only, very finely sliced
3 kaffir lime leaves, vein removed, chiffonaded
3 Thai red chilies, deseeded and chopped finely
3 Tablespoons cilantro leaves and stems, chopped
3 Tablespoons green onions, sliced thinly
3 Tablespoons mint leaves, chiffonaded
Juice from 1 lime
1 Tablespoon fish sauce, substitute with soy sauce for vegan version
½ teaspoon palm sugar
1 Tablespoon lime zest
Cilantro or mint sprigs for garnish
Preparing the toasted rice: Dry-fry the glutinous rice (without any oil) under medium heat till golden brown. Remove, let cool slightly and grind into a powder with a spice mill, or a mortar and pestle. Set aside.
Drain and pat dry tofu. Crumble into pea-sized pieces. Toss with lime juice and fish sauce. Just before tossing, drain any liquids.
Preparing the dressing: In a small saucepan, combine lime juice, fish sauce and sugar and heat till the sugar is dissolved. Remove from heat, let it cool a little then mix in lime zest. Set aside.
Preparing the herb: Slice lemongrass, kaffir, and chilies. Zest lime. Mince green onions, cilantro and mint. Toss all together and set aside.
Assembly: Mix in the rice powder, herb mixture and dressing tofu and toss to combine. Let sit for 10 minutes for the flavor to come together.
Credit: Flavor Explosions