Monday, January 10, 2011

Tofu Larb


I'm super excited about this dish even though I am not even sure what larb is, but that's what Cooking Light called it. This is what wikipedia says about it. I'm excited about it because as I was making it, I realized it closely resembles one of my favorite dishes at one of my favorite restaurants, Bhan Thai. They just call their's Savory Chopped Chicken Salad (I get it with tofu) which honestly sounds better to me. They serve it with a cabbage wedge, which makes it a bit difficult to roll. Bhan Thai's is also much, much spicer than this one, so I need to go back soon to figure out what they put in it since I feel like I now know the secret method. The cooking light recipe also called for chicken, but I just substituted tofu. It is a cool method I've never tried before. Putting the tofu into the food processor until smooth and then cooking it gave it a ground meat texture.

11/2 Tbsp red curry paste
Block of tofu, drained
1/2 tsp salt
1 Tbsp canola oil
1/3 cup cucumber, peeled and finely diced
1/4 cup red onion
4 Tbsp cilantro, chopped
2 Tbsp fresh lime juice
Cabbage Leaves
Thai chili paste for the grown-ups

Process curry paste, tofu and salt until smooth. Heat oil and add tofu to pan. Cook until brown and crumbly. Add the veggies and lime juice. Roll the mixture in the cabbage leaves and add chili paste to taste.

I shredded cabbage and cooked it in for Graham's because I didn't think he would be able to handle a wrap. I was mistaken. As soon as he saw how we were eating it, of course he wanted to do it the same way!

He's also been trying out sitting at the big kid table. This will be much easier when the booster chair with the seat belt to strap him down gets here. We had the larb with brown rice that was cooked in mushroom broth and soy sauce. This is such an easy, light recipe. I am looking forward to trying this basic with lots of different veggies and spices!


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