Sami’s Thai Larb Salad
- 2 tbsp. soya sauce
- 2 tbsp. lime juice
- 1 tsp. brown sugar
- 1/4 tsp. chili powder (depends on your spice tolerance)
- 1 block tofu (firm)
- 1 tbsp. sticky rice (raw)
- 2 tbsp. coriander leaves (finely chopped)
- 2 tbsp. mint leaves (finely chopped)
- 1 tbsp. spring onions (julian cut)
- 1 tbsp. red onions (julian cut)
- In a large bowl, put soya sauce, lime juice, brown sugar, and Thai chili powder and set aside.
- Now chop your tofu into small rectangles (2mm thick) and saute it in a frying pan in medium flame until it turns golden brown. Set the tofu aside…
- Now take sticky rice and roast it in a frying pan for 10 – 15 minutes until it turns light burnt sienna.
- Now grind this rice in a mixer or you can use a mortar to crush it. We don’t want a fine powder but a slightly grainy texture.
- Now take a large bowl and mix everything (so the dressing we made in step 1, tofu we cut, rice mixture we made, spring onions, coriander leaves, mint leaves, red onions, and ginger)
- Your salad is now ready!
