tofu laap (or laab, larb, larp, etc.)

Twice a year a group of government officials from Southeast Asia come to Wellington to study English for about 3 months with an NZAID/VUW scholarship.  I have gotten involved in the programme as a “conversation buddy” to several students.  I really enjoy meeting all the students, but of course, I have a special place in my heart for the ones from Laos!

The programme administrator normally organises about 4 or 5 different functions during each study term for the students and their conversation buddies.  This includes 2 potluck dinners.  The most recent potluck I attended I brought a large container of tofu laap and sticky rice.  They were both gone within minutes. The Lao people were amazed and surprised that I had made the laap.  Several of them said to me “You made this?!  I thought it was a Lao person!”.

Most of the Lao people had never had tofu laap before.  Usually laap is made with pork, chicken, or fish.  Sometimes it’s made with raw water buffalo meat.  However, some restaurants in Vientiane, mostly catering to tourists, do have tofu laap on their menus.   So, that is where my inspiration for this dish came.

You need:

  • 2 blocks of firm tofu
  • 4 tbs of oil
  • 2 tbs of fish sauce
  • 1 cup fresh basil
  • 1 cup fresh cilantro/coriander
  • 2 cups fresh mint leaves
  • 1 stalk of lemongrass, minced
  • 3 cms of ginger, grated
  • 1 fresh Thai chili, minced
  • 1 tbs sticky rice powder
  • the juice of 1 lemon

Cut up your tofu into very small cubes, about 1 or 2 cms in length.  Heat your 4 tbs of oil and then gently fry the tofu.  You want to cook it only lightly.  Then, set it aside to cool.

Coarsely chop up your herbs, and mix them together with your fish sauce, lemon juice, chili, sticky rice powder, and ginger.  Add the tofu and toss gently.  Taste it and adjust the seasonings, adding more lemon juice,or fish sauce if needed. Serve right away or the herbs will start to wilt.

This dish is excellent with sticky rice, and should be served at room temperature.

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