Thai-inspired Tofu Laab
sometimes I think Thai food is better than Viet food 🤫
Happy Thursday!
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One of my favorite creators, Uyen Ninh, captured it best in her video. Watching it made me chuckle because it’s so relatable. Whenever my friends and I rank some of the best Asian cuisines, there’s one we can all agree on: Thai. It seems to be a universal favorite, and for good reason. The flavors are just otherworldly.
While I proudly claim Vietnamese food as the best, I have to admit, Thai cuisine is in a league of its own.
Today, we are shining the spotlight on one of its most iconic dishes, laab. Known as a minced meat salad, laab is a beloved dish in both Thailand and Laos, the latter is where it originated from. What I love most about it is how bright, fresh, and a little spicy it is. For this version, we are swapping out the minced meat for juicy, crumbled tofu, coated in the key ingredient that adds texture and flavor— toasted rice powder.
If you have never cooked Thai food before, let this be your first. It’s beginner-friendly, approachable, and comes with my plant-based, protein-forward twist. Let’s dive in!
What we’re cooking this week!
Protein breakdown (27 g protein per serving):
400 g extra-firm tofu = 42 g protein