Crispy tofu larb boats

It’s Christmas! As I’m sure most of you will be working your way through various varieties of the same food over the coming days I thought I’d share something decidedly non-typical-christmas with you. I’m writing this from Sweden where, in about 25 minutes, the Christmas festivities will begin, with a very extensive Christmas buffet lunch. The Swedes have really figured out what they like, as a people, and cook up virtually the same dishes whether it’s Christmas, Midsommar, or Easter. No need for seasonality if the fish is pickled! I’m confident these larb boats will do just fine among the meatballs, potato gratins and lox.

Ingredients #

For 2:

• A handful of sushi/risotto rice
• 2 stalks lemongrass
• 2 scallions
• 2 garlic cloves
• 2 chillies
• 375g tofu
• Sesame oil
• Soy sauce
• 2 juicy limes
• Palm sugar
• 2cm piece of ginger
• Handful of mint
• Handful of thai Basil
• Handful of cilantro
• 2 little gem / baby romaine lettuce heads
  (I had some leftover coconut rice that I added in the boats. This is optional, but if you like that idea just cook rice like you normally would, ut replace half of the water with coconut milk and add some aromatics like ginger, lemongrass, lime leaves etc)

Method #

1. In a dry skillet, toast the uncooked rice until golden brown, about 5 minutes. Using a spice grinder or a pestle and mortar, grind the rice into a fine powder. Set aside for now.

2. Finely chop the white parts of the lemongrass, taking off any woody outside layers. Also chop the garlic, scallions and chillies. Heat up some sesame oil in a skillet and fry everything until fragrant and softened.

3. Crumble the tofu into the skillet and fry with the rest until some browning is developing.

4. In the meantime mix a few tablespoons of soy sauce with the palm sugar and heaps of lime juice. I managed to find myself the world’s least juicy limes so I think I used about 5, but if you’re luckier than me 2 should suffice. Grate the ginger into this dressing as well.

5. Chop the cilantro, mint and basil, and stir that through the tofu mixture together with the soy dressing and the toasted rice.

6. Carefully peel the leaves off the baby romaine lettuce heads to make little boats. Arrange them on a plate, divide the larb over them and enjoy!

Happy holidays everyone!