Laap tao hu is super easy to make. Remember to discard the midrib when prepping the lime leaves. If you’re subbing grated lime peel, scrub the lime first then use a microplane to finely grate the zest. Zest the lime before juicing it!
Course: Appetizer, Main Course
Cuisine: Lao, Thai
Keyword: laap, larb, tofu
Servings: 4
Ingredients
4dried arbol or other moderately hot dried chile,stemmed, or 1 ½ teaspoons dried red chile flakes
1tablespoonraw long-grain rice
14 to 16-ounceblock extra-firm tofu
¼cupthinly sliced shallot or red onion
⅓cupthinly sliced green onion,white and green parts
3 to 4tablespoonsfresh lime juice
2tablespoonsfish sauce, standard or vegan (see Note for a soy sauce sub)
Fine sea salt
2Makrut lime leaves,minced, or grated zest of 1 ½ limes
2tablespoonslightly packed finely chopped mint leaves
Leavesfrom 1 small head leaf lettuce,or ¼ head green cabbage, cut into wedges
6 to 8cherry tomatoeshalved if medium or quartered if large
6long beans or 12 regular green beans,cut into 3-inch lengths (optional)
Instructions
In a small skillet over medium heat, roast the whole chiles for 5 to 6 minutes, turning them frequently, until aromatic and dark. Transfer to a plate to cool. (Or, roast the chile flakes over medium-low heat for 1 to 2 minutes, stirring constantly.) Add the rice to the skillet and roast for 3 to 4 minutes over medium or medium-low heat, shaking the skillet frequently, until caramel brown in color. Let cool.
Place the chiles in a clean spice grinder (or coffee grinder dedicated to spices) and process to a powder. Transfer to a small bowl. Put the rice in the spice grinder and pulse to a coarse texture. Transfer to another small bowl.
Break up the tofu into 6 to 8 chunks. Working in batches, put the tofu in a non-terry dishtowel or piece of muslin, then gather it up. Standing over a sink, firmly squeeze and massage the tofu; unwrap and transfer to a bowl. You should have about 12 ounces (1 ½ cups) of crumbled tofu. Break up any super big piece, if needed.
To assemble the salad, toss the tofu with the shallot, green onion, lime juice, and fish sauce. Set aside for 10 minutes for the flavors to combine. Add the lime leaf, mint, and cilantro, then taste. The salad should be tart, salty, pungent, and herby. Add salt, extra lime juice, and/or herbs.
Finally, add the ground chile and toasted rice. Toss, taste again, and adjust the seasonings, as needed. Serve in a shallow bowl or on a plate with the vegetables on the side. Invite diners to wrap the tofu in a palm-size piece of lettuce with some tomato and green bean.
Notes
The toasted rice and chile can be prepped up to 3 days in advance, covered and kept at room temperature.For information on vegetarian fish sauce, check out this post. If you want to use soy sauce, season with 1 ½ tablespoons soy sauce plus ½ teaspoon fine sea salt. Never miss a recipe! Subscribe to the newsleter!