Herb-Crusted Firm Tofu Larb
A herb-crusted Thai firm tofu larb with Thai basil and bok choy, finished with lemongrass, coconut milk and red curry paste, served over jasmine rice.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and roast over medium-high heat until well browned, about 9 minutes.
Add the Thai basil and bok choy, cooking until softened, about 5 minutes.
Stir in the lemongrass, coconut milk, palm sugar and red curry paste for 2 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the tofu simmer for about 5 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.