Tofu Larb

I was recently turned on to the miracle of tofu lettuce wraps by a friend. This recipe for a vegetarian twist on Laotian larb intrigued me. The recipe is essentially a Laotian-flavored tofu salad in leaves of lettuce. Since I’ve never eaten traditional larb, I have nothing to compare it to.

I didn’t mind these, but didn’t love them either. The tofu mixture just wasn’t quite flavorful enough to keep my attention for more than one meal. Plus, every time I saw the mixture in the fridge, it just made me crave my favorite spiced tofu salad recipe. I did enjoy the interesting texture created by the toasted rice powder and fried onions. An interesting recipe to try, but I don’t think I’ll make it for a main course again. Though it might make a nice appetizer for a Thai/Laotian dinner. One commenter recommended adding vegan fish paste. I might try that for more flavor.

https://cooking.nytimes.com/recipes/1022299-tofu-larb?action=click&module=RecipeBox&pgType=recipebox-page&region=tofu&rank=1