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Recipe Detail Page
Mushroom & Tofu Larb
Holiday 2021
Larb, a popular street food in Thailand and the unofficial national dish of Laos, is usually made with ground pork or chicken. This vegetarian version uses two kinds of mushrooms for flavour and juiciness, and tofu for added heft. Roasted rice powder adds a wonderful nuttiness and can be purchased at Asian grocery stores. If you can’t find it, the dish will still be delicious without it.
Serves 4
1 block (340 g) extra-firm tofu
1/3 cup (80 mL) canola oil, divided
7 oz (200 g) shiitake mushrooms, stems removed, cut into bite-sized pieces
9 oz (255 g) portobello mushroom caps, cut into 1/2-inch (1 cm) dice
2 tbsp (30 mL) chopped garlic
1 1/2 tsp (7 mL) chilli flakes
3 tbsp (45 mL) strained fresh lime juice
2 tbsp (30 mL) vegetarian fish sauce (if you’re not vegetarian, use regular fish sauce)
2 tsp (10 mL) palm or light brown sugar
1/2 cup (125 mL) thinly sliced shallot
1 tbsp (15 mL) roasted rice powder
1/4 cup (60 mL) sliced green onion
1/3 cup (80 mL) small or torn mint leaves, plus more for serving
Steamed Thai sticky rice, lettuce cups, Thai basil and cilantro (or cilantro) for serving
1. Crumble tofu onto a paper-towel-lined plate and blot well to dry. Heat 1 tbsp (15 mL) oil in a wok or large heavy-duty frying pan on high heat. Working with half of the tofu at a time, fry for 3 minutes or until golden. Scrape onto a plate and set aside. Repeat with another 1 tbsp (15 mL) oil and remaining tofu. Set aside.
2. Add 2 tbsp (30 mL) oil to the pan, add shiitake mushrooms and fry for 2 to 3 minutes, or until tender and lightly golden. Remove from pan. Add remaining 1 1/2 tbsp (20 mL) oil and portobellos, and fry for 2 minutes longer. Add garlic and chilli flakes to pan and stir-fry for 30 seconds or until fragrant. Add reserved cooked mushrooms and tofu to the pan and toss together.
3. Combine lime juice, fish sauce and sugar. Pour over mushroom mixture in pan, along with shallot, and toss together until everything is flavourful. Add rice powder and toss to combine. Remove from heat and sprinkle with green onion and mint. Serve larb with rice, lettuce cups, mint, Thai basil and cilantro.
Serves 4
