Spicy Minced Tofu Salad (Larb)

Spicy Minced Tofu Salad (Larb)

Serves 2

Ingredients

8 oz extra-firm tofu, pressed
1/4 cup fresh lime juice
2 scallions, thinly sliced
2 Fresno chiles, minced
1 clove garlic, minced
1 small shallot, minced
1 tbsp vegan Worcestershire sauce
1 tbsp granulated sugar
1 tsp low-sodium soy sauce
1 tbsp canola oil
2 tbsp fresh mint, finely chopped
2 tbsp fresh cilantro, finely chopped

Method

Press tofu: Place several layers of paper towels onto a flat plate or small baking sheet, top with the tofu block, and place several more layers of paper towels on top of the tofu. Place another plate on top and use something to weigh it down - I use a can of tomatoes, but you could use a small skillet, a heavy plate, a small cutting board, etc. Allow it to sit and drain for about 1-2 hours. You can also let this sit overnight in the refrigerator.

Use a knife or a food processor to mince tofu until it is crumbly and fine.

Combine lime juice, Worcestershire sauce, sugar, and soy sauce in a small bowl and set aside.

Heat canola oil in a large skillet over medium heat. Sauté the shallot, scallions, garlic, and chiles for about one minute, just until the garlic is fragrant but not browned. Add tofu and sauté for an additional 10 minutes or so, until the tofu is lightly golden. Turn off heat and add the lime juice mixture. Stir well to combine, then add cilantro and mint and stir gently. Taste for seasoning.

Serve on its own as a salad or with lettuce cups as an appetizer.