ramyaramesh3007This vegan ‘chicken’ laab is inspired by Thai Laab Gai – this includes tofu tossed with fresh herbs, chilies, lime juice, toasted rice powder and vegan fish sauce served in lettuce cups!
Laab Gai is a minced chicken salad originating from the Isan region of northeastern Thailand, which shares a deep cultural & culinary history with Laos. In fact, Laab is considered the national dish of Laos, and it’s a staple in Isan Thai cuisine.
I’ve mostly had Chicken Laab in Thai restaurants back when I was not vegan but I’ve not had a plant-based version ever since. It’s packed with a punchy flavour from fresh herbs, chilies, lime juice, toasted rice powder – the toasted rice powder is especially unique as it gives Laab its signature nutty aroma and subtle crunch that sets it apart from other salads. In this vegan version, we also use mushroom seasoning and soy sauce for extra umami.
For the protein substitute, we’ll be using extra firm tofu. In this recipe, I boil the tofu in water for 5 minutes to draw out the extra moisture.
Ingredients You Need
- extra firm tofu – for the ‘chicken’ substitute
- toasted rice powder – adds the signature flavour to the tofu salad
- herbs – cilantro and mint
- seasoning – vegan fish sauce, light soy sauce, lime juice
- aromatics – bird’s eye chili
- sweetener – agave or gula melaka syrup
- to serve – romaine lettuce cups
- peanut sauce
- unsweetened smooth peanut butter
- minced ginger
- light soy sauce
- lime juice
- hot water to mix
Gluten free substitutions: Use gluten free soy sauce and vegan fish sauce.
This recipe is allium free!
Vegan Thai ‘Chicken’ Laab
Ingredients
- 450 g extra firm tofu
- 2 tbsp toasted rice powder
- 1 tbsp light soy sauce
- 1 tbsp vegan fish sauce
- 1.5 tbsp lime juice
- 1 bird's eye chili more if you want it spicy
- 1/2 tbsp mushroom seasoning
- 1 tsp agave
- 1/4 cup cilantro chopped
- 1/4 cup mint chopped
- 20 mini lettuce wraps
Peanut Sauce
- 2 tbsp unsweetened peanut butter
- 1/2 tsp minced ginger
- 1 tbsp soy sauce
- 1 tsp lime juice
- 2-3 tbsp hot water
Instructions
- I used storebought toasted rice powder but this is how you can make it at home: In a dry pan, toast 2 tbsp of glutinous rice over medium heat until golden and aromatic (about 5–7 min).Cool and grind to a coarse powder using a spice grinder. Set aside.
- Boil your blocks of tofu for 5 minutes in hot water. Drain and pat dry.
- Crumble tofu into a bowl. Add all herbs, seasonings and aromatics and mix well.
- Spoon them into lettuce cups and garnish with more mint leaves or chilies and a squeeze of lime if preferred.
- Whisk together the ingredients for your peanut sauce. Drizzle the sauce over the lettuce cups. Enjoy!