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.
Recipe Summary test
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.