Thai Tofu Larb Recipe
Enjoy a fresh and easy Thai tofu larb with egg tofu, tossed in a flavorful dressing and herbs, perfect as a light salad ready in 20 minutes.
Ingredients
- 2 tubes egg tofu, diced
- 50 g tempura flour
- 15 ml fish sauce
- 22 ml fresh lime juice
- 3 g MSG or sugar
- 5 g toasted rice powder
- 2 g Thai chili flakes
- 10 g mint, chopped
- 10 g coriander, chopped
- 30 g shallots, sliced thinly
- oil, as needed for frying the tofu
Instructions
- Coat the cut tofu pieces in tempura flour. Make sure they’re lightly covered on all sides.2 tubes egg tofu, 50 g tempura flour
- Heat some oil in a frying pan over medium heat. Once hot, add the tofu pieces. Fry them until they are golden brown and crispy on all sides.oil
- After frying, transfer the tofu to a wire rack or a plate lined with paper towels, or use a spider strainer like I did
- While the tofu is draining, prepare the salad dressing. Mix fresh herbs, chopped shallots, toasted rice powder, fish sauce, MSG, red pepper flakes, and fresh lime juice in a large bowl.15 ml fish sauce, 22 ml fresh lime juice, 3 g MSG or sugar, 5 g toasted rice powder, 2 g Thai chili flakes, 10 g mint, 10 g coriander, 30 g shallots
- Once the tofu has drained, toss it with the herb and shallot mixture in a large bowl. Serve your fried egg tofu warm with rice or as a side-dish. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 68kcal | Carbohydrates: 13g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2130mg | Potassium: 362mg | Fiber: 6g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 3mg
