Laap (or larb, as it's often spelled) is an herby ground meat or tofu salad that's eaten across Thailand and is traditionally scooped with rice or lettuce. This super simple, healthful dish is a favorite of chef Shayn Prapaisilp, whose family owns four Thai restaurants and two grocery stores in St. Louis.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
30 mins
2 1/2 cups tofu mixture


Ingredient Checklist


Instructions Checklist
  • Drain tofu and press well with a towel to absorb excess liquid. Cut into 1/2- to 3/4-inch cubes. In a large nonstick skillet, heat oil over medium-high. Add tofu. Let it cook without stirring until golden, 2 to 3 minutes. Toss and continue cooking, tossing occasionally, until golden on most sides, about 10 minutes. Remove from pan and set aside.

  • If pan is dry, add a dash more oil, then add green onions, red onion and garlic. Cook over medium until fragrant, but not brown, 1 to 2 minutes. Return tofu to the pan, along with fish sauce, lime juice and toasted rice powder. Mix well to heat through. Remove from heat; stir in mint, cilantro and a pinch of Thai chili powder to taste.

  • Serve warm, topped with extra herbs and sliced jalapeños, if desired. Pair the laap alone with hot sticky rice, or fill butter lettuce leaves for wraps, adding more herbs and a squeeze of lime.

*Secret Ingredient

Toasted rice powder adds nutty crunch and flavor and helps the sauce thicken and bind to the tofu. It's as easy to make as toasted nuts: In a small skillet, cook 1/4 cup uncooked jasmine rice over medium-low until aromatic and golden brown, tossing frequently, 6 to 10 minutes. Let cool, then grind in a small food processor or spice grinder, or with a mortar and pestle.

Nutrition Facts

247 calories; fat 15g; saturated fat 2g; carbohydrates 13g; mono fat 7g; poly fat 5g; insoluble fiber 2g; sugars 1g; protein 16g; vitamin a 1051.8IU; vitamin c 7.4mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 32.4mcg; sodium 718mg; potassium 156mg; calcium 167mg; iron 3.2mg.