Vegan Thai 'Chicken' Laab
This 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!
Servings: 3 or 4
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!