Tofu Larb

cooking.nytimes.com

tenfromseventy

subheading: FOR THE TOFU:

3 tablespoons uncooked glutinous (sticky) or jasmine rice

2 (14-ounce) packages extra-firm tofu, drained and patted dry

1 tablespoon neutral oil, such as grapeseed or vegetable

1 lemongrass stem, outer layer removed, tender stem finely chopped

1 shallot, halved and thinly sliced

4 makrut lime leaves (optional), thinly sliced

1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions

1 teaspoon kosher salt, plus more as needed

1 head butter lettuce, leaves separated

¼ cup store-bought crispy fried shallots or onions

subheading: FOR THE DRESSING:

4 tablespoons fresh lime juice (from about 2 limes)

3 tablespoons dark or light brown sugar

2 tablespoons soy sauce

½ teaspoon red-pepper flakes or ½ to 1 red chile, such as bird’s eye, finely chopped

Directions at cooking.nytimes.com

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