Tofu & Corn Laab (Vegan)
2, 2–3 servings
A vegan Thai laab of crumbled tofu and corn, seasoned with lime, soy and chili, finished with toasted rice powder and fresh herbs.
| 2 Tbsp uncooked jasmine rice or sticky rice (for toasted rice powder) | Toast rice & lime leaf until deep brown, grind fine | Stir in rice powder, mint & cilantro | Serve with lettuce leaves or jasmine rice | |||
| 1 kaffir lime leaf (optional, for toasted rice powder) | ||||||
| 2 pc pressed tofu (170 g) | Crumble tofu into small pieces | Heat water, add tofu & corn, stir until hot | Turn off heat, add shallots, lemongrass, lime leaves & chili | Add soy sauce, Golden Mountain Sauce & lime juice | ||
| 120 ml cooked corn kernels | ||||||
| 30 ml water | ||||||
| 3 Tbsp thinly sliced shallots | ||||||
| 2-inch / 5 cm piece lemongrass, very thinly sliced (optional) | ||||||
| 3 kaffir lime leaves (optional) | ||||||
| Roasted chili flakes, to taste | ||||||
| 22 ml soy sauce | ||||||
| 7 ml Golden Mountain Sauce | ||||||
| 45 ml lime juice | ||||||
| Toasted rice powder (from step 1) | ||||||
| 10 g mint leaves, torn into small pieces if large | ||||||
| 6–7 sprigs cilantro, chopped |
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