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
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.
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.