Tofu Larb Salad
Servings 4 people
Ingredients
- 1 1/2 cups grated carrot
- 1/3 cup rice vinegar
- 2 tsp natural sugar
- 1/2 tsp salt
- 2 blocks of extra-firm tofu drained and patted dry
- 2 Tbsp minced fresh gingerroot
- 1 Tbsp peanut oil or grapeseed oil
- Juice of 1 lime
- 2 Tbsp low-sodium tamari or soy sauce
- 1 Tbsp fish sauce optional
- 2 tsp coconut sugar or light brown sugar
- 1/2 tsp dried red pepper flakes
- 2 green onions green and white parts, thinly sliced
- 3/4 cup chopped cilantro
- 3/4 cup (chopped mint
- 8 cups torn lettuce leaves
- 1/3 cup unsalted roasted peanuts roughly chopped
Instructions
- In bowl or glass container, place carrots.
- In small pot, bring 1/2 cup water, rice vinegar, sugar, and salt to a simmer and stir to dissolve sugar and salt. Pour over carrots, cover, and set aside for at least 30 minutes.
- Using large holes of box grater, grate tofu into small crumbles. In large skillet over medium-high, heat oil. Add tofu and ginger; cook for 8 to 10 minutes, or until tofu is golden brown, stirring a few times.
- Meanwhile, in large bowl, combine lime juice, tamari or soy sauce, fish sauce (if using), coconut or brown sugar, and dried red pepper flakes. Stir into tofu mixture, turn off heat, and let stand for 10 minutes. Stir green onions, cilantro, and mint into tofu.
- Divide lettuce leaves among 4 serving bowls and top with tofu mixture, pickled carrot, and peanuts.
Notes
Per serving: 196 calories; 10 g protein; 9 g total fat (2 g sat. fat); 18 g total carbohydrates (7 g sugars, 4 g fiber); 642 mg sodium