Laap Tofu

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.