Larb is a quick, easy and healthy appetizer with a zing to it. Typically, this dish is made in Thailand using pork (“moo”) and therefore called moo-larb. This one is our take on it that is either fine for pescatarians or with a slight modification, great for pure vegetarians.
- 1/2 Cup white rice
- 1/2 medium yellow onion, sliced
- 250g of firm tofu, crumbled
- 3 tsp golden dragon sauce [rml_read_more]
- 1/2 medium red onion, diced
- 1/2 C cilantro, chopped
- 2 inch ginger, julienned into 1/4″ (0.5 cm) slivers
- 2 small Thai green chilies (or more to taste)
- 3 tsp vegetable oil
- 1 Cup bean sprouts
Toast the white rice in a pan till the grains have a golden brown color. Give it a quick grind in a blender or mortar and pestle. Do not pulverize or powder it. The rice adds a bit of the crunch. Set aside.
Saute the sliced onions in 2t of vegetable oil till they are soft but not browned. Add to this the crumbled tofu and mix. To this add the nampla or vinegar and mix till all the water disappears and the tofu starts to get a little brown on the edges. Do not overcook! Take it off the stove into a mixing bowl and add the rest of the ingredients (don’t forget the rice), mix well and serve in lettuce, endive or savoy cabbage leaves (as shown).