Tofu Larb Salad
  • 1 1/2cups grated carrot
  • 1/3cup rice vinegar
  • 2tsp natural sugar
  • 1/2tsp salt
  • 2 blocks of extra-firm tofudrained and patted dry
  • 2 Tbsp minced fresh gingerroot
  • 1 Tbsp peanut oil or grapeseed oil
  • Juice of 1 lime
  • 2 Tbsp low-sodium tamari or soy sauce
  • 1 Tbsp fish sauceoptional
  • 2tsp coconut sugar or light brown sugar
  • 1/2tsp dried red pepper flakes
  • 2 green onionsgreen and white parts, thinly sliced
  • 3/4cup chopped cilantro
  • 3/4cup chopped mint
  • 8cups torn lettuce leaves
  • 1/3cup unsalted roasted peanutsroughly chopped
  1. In bowl or glass container, place carrots.
  2. In small pot, bring 1/2 cup water, rice vinegar, sugar, and salt to a simmer and stir to dissolve sugar and salt. Pour over carrots, cover, and set aside for at least 30 minutes.
  3. Using large holes of box grater, grate tofu into small crumbles. In large skillet over medium-high, heat oil. Add tofu and ginger; cook for 8 to 10 minutes, or until tofu is golden brown, stirring a few times.
  4. Meanwhile, in large bowl, combine lime juice, tamari or soy sauce, fish sauce (if using), coconut or brown sugar, and dried red pepper flakes. Stir into tofu mixture, turn off heat, and let stand for 10 minutes. Stir green onions, cilantro, and mint into tofu.
  5. Divide lettuce leaves among 4 serving bowls and top with tofu mixture, pickled carrot, and peanuts.
Recipe Notes

Per serving: 196 calories; 10 g protein; 9 g total fat (2 g sat. fat); 18 g total carbohydrates (7 g sugars, 4 g fiber); 642 mg sodium