Spicy Larb Recipes

Steps:

• Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing halfway through, until skins are slightly darkened and nuts are golden brown, 6-8 minutes. Let cool, then coarsely chop or crush into small pieces.
• Heat oil in a large saucepan over medium-high until shimmering. Add garlic and cook, smashing down on cloves to break into smaller pieces with a wooden spoon, until some parts are golden brown, about 3 minutes. Push garlic to one side of pan, then add pork and a pinch of salt to the other side. Cook, smashing and stirring pork and garlic together, until no clumps remain and meat is no longer pink, about 4 minutes. Be careful not to overcook; as soon as you can't see any pink, remove from heat. Mix in shallot, scallions, chiles, lemongrass, lime juice, fish sauce, and half of peanuts. Let larb cool slightly, then stir in mint. Taste and season with more salt if needed.
• Transfer larb to a large bowl. Serve with cabbage, rice, lime wedges, and remaining peanuts.

Steps:

• Heat 5 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Add mushrooms and cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 15 minutes.
• Add scallions, garlic, and ginger to skillet, followed by remaining 1 Tbsp. oil. Cook, stirring often, until aromatics are softened and fragrant, about 4 minutes.
• Remove skillet from heat; season mushroom mixture lightly with salt. Mix in shallots, chiles, mint, fish sauce, and half of peanuts. Taste and season larb with more salt if needed.
• Transfer larb to a platter or large bowl. Serve with cabbage and remaining peanuts alongside.

Steps:

• Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don't want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.
• Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
• Crumble the tofu into small chunks and place in a large bowl.
• Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
• To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.

Steps:

• Combine first 5 ingredients, stirring until sugar dissolves; set aside.
• Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
• Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; sauté 3 minutes.
• Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage leaf.