PlumTally
Tofu Larb Lettuce Cups
50m$19.43

Tofu Larb Lettuce Cups

Tender crumbled tofu tossed with shallots, lime, fresh herbs and nutty toasted rice powder, tucked into crisp butter lettuce cups. Sliced cucumber and steamed white rice make this a satisfying vegetarian main course.

  • larb
  • lettuce cups
  • plant-based
  • serves four
  • southeast asian cuisine
  • tofu
  • Vegetarian
20 min prep30 min cook4 servingsmedium
Cuisine
Southeast Asian

Shopping options

Firm tofu · 1.75 Pound

Simple Truth Organic® Firm Tofu

100%

In recipe$3.98
To buy$3.98
Details
Simple Truth Organic · 14 oz$1.99 per packageBuy 2Package use: 100%Product matchEstimated

Fresh lime juice · 0.25 Cup

Fresh Large Limes - Each

100%

In recipe$1.34
To buy$1.34
Details
Fresh Citrus · 1 each$0.67 per packageBuy 2Package use: 100%Product matchEstimated

Butter lettuce · 2 Each

Simple Truth Organic® Butter Lettuce

100%

In recipe$6.98
To buy$6.98
Details
Simple Truth Organic · 1 ct$3.49 per packageBuy 2Package use: 100%Product matchEstimated

Cucumber · 1 Each

English Cucumber

100%

In recipe$1.69
To buy$1.69
Details
1 ct$1.69 per packageBuy 1Package use: 100%Product matchEstimated

Fresh mint · 0.5 Cup

Simple Truth Organic® Mint

71%

In recipe$1.76
To buy$2.49
Details
Simple Truth Organic · 0.5 oz$2.49 per packageBuy 1Package use: 71%Product matchEstimated

Shallots · 3 Each

Private Selection® Shallots Sweet Onions

50%

In recipe$1.50
To buy$2.99
Details
Private Selection · 6 oz$2.99 per packageBuy 1Package use: 50%Product matchEstimated

Fresh cilantro · 0.5 Cup

Cilantro

50%

In recipe$0.25
To buy$0.50
Details
1 ct$0.50 per packageBuy 1Package use: 50%Product matchEstimated

Uncooked short-grain white rice · 1.63 Cup

Mahatma Sticky Rice, Short Grain White Rice, Uncooked, 32 oz (907g)

33%

In recipe$1.32
To buy$3.99
Details
Mahatma · 2 lbr$3.99 per packageBuy 1Package use: 33%Product matchEstimated

Soy sauce · 3 Tablespoon

Kikkoman® Soy Sauce

15%

In recipe$0.45
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 15%Product matchEstimated

Crushed red pepper flakes · 0.5 Teaspoon

Badia® Crushed Red Pepper

6%

In recipe$0.06
To buy$0.89
Details
Badia · 0.5 oz$0.89 per packageBuy 1Package use: 6%Product matchEstimated

Neutral vegetable oil · 2 Tablespoon

Smart Way™ Vegetable Oil

6%

In recipe$0.10
To buy$1.59
Details
Smart Way · 16 fl oz$1.59 per packageBuy 1Package use: 6%Product matchEstimated

Water · 2 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$19.43

· only what you use

$4.86

per serving · 4 servings

You pay at checkout$29.43
66% used in this recipe$10.00 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Firm tofu-1 3/4 pounds
  • Water-2 cups
  • Uncooked short-grain white rice-1 2/3 cups
  • Shallots-3 each
  • Fresh mint-1/2 cup
  • Fresh cilantro-1/2 cup
  • Fresh lime juice-1/4 cup
  • Soy sauce-3 tablespoons
  • Butter lettuce-2 each
  • Cucumber-1 each
  • Neutral vegetable oil-2 tablespoons
  • Crushed red pepper flakes-1/2 teaspoon
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Centered fine-mesh stainless-steel strainer photographed against a neutral light background.Fine-mesh strainer
Centered 12-inch skillet with a dark cooking surface, long handle, and helper handle photographed against a neutral light background.12-inch skillet
Neatly folded stack of clean kitchen towels photographed against a plain light background.Clean kitchen towels
Centered studio photograph of a compact stainless-steel electric spice grinder on a light neutral background.Spice grinder
2-quart saucepan with lid
Small plate
1
Prepare the vegetables and tofu
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Neatly folded stack of clean kitchen towels photographed against a plain light background.Clean kitchen towels

Wash your hands and clean the work surface. Rinse the lettuce, cucumber, herbs and limes under running water before preparing them; remove damaged areas and dry thoroughly. Separate the lettuce, reserving 12 large, intact leaves for cups. Slice the cucumber and shallots, chop the herbs, and squeeze and measure the lime juice. Wrap the drained tofu in clean kitchen towels and press gently for 10 minutes while completing the preparation, then crumble it into small, uneven pieces.

Wash produce with running water, not soap, and dry it with clean towels.

2 Each butter lettuce
1 Each cucumber
3 Each shallot
1/2 cup mint
1/2 cup cilantro
1/4 cup lime juice
1 3/4 pounds tofu
2
Cook the rice accompaniment
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered fine-mesh stainless-steel strainer photographed against a neutral light background.Fine-mesh strainer
2-quart saucepan with lid

Reserve 2 tablespoons of the uncooked rice for the toasted powder; keep this portion dry. Rinse the separate 1 1/2 cups rice in a fine-mesh strainer until the water runs mostly clear, then drain well. Put the rinsed rice and 2 cups water in the saucepan. Bring to a boil over medium-high heat, cover, reduce the heat to low and simmer for 18 minutes. Remove from the heat and let stand, covered, for 10 minutes, then fluff.

Use care around the boiling water and hot steam when handling the saucepan or lid.

1 2/3 cups short-grain white rice
2 cups Water
3
Toast and grind the rice powder
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Centered 12-inch skillet with a dark cooking surface, long handle, and helper handle photographed against a neutral light background.12-inch skillet
Centered studio photograph of a compact stainless-steel electric spice grinder on a light neutral background.Spice grinder
Small plate

While the accompaniment cooks, place the reserved 2 tablespoons dry, uncooked rice in the skillet over medium-low heat. Toast for 6–8 minutes, stirring frequently, until evenly golden and fragrant. Transfer to a small plate and cool completely, about 5 minutes. Grind in a spice grinder to a fine, slightly sandy powder.

Handle the hot skillet carefully and let the toasted rice cool completely before grinding.

2 tablespoons short-grain white rice
4
Sauté the shallots and tofu
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Centered 12-inch skillet with a dark cooking surface, long handle, and helper handle photographed against a neutral light background.12-inch skillet

Heat the oil in the same skillet over medium heat. Add the shallots and cook for 2–3 minutes, stirring, until softened. Add the crumbled tofu and cook for 7–9 minutes, stirring frequently, until hot and any liquid pooling in the skillet has evaporated. Keep the tofu tender rather than cooking it until crisp.

Use care around the hot oil and skillet to avoid splashes or burns.

2 tablespoons vegetable oil
3 Each shallot
1 3/4 pounds tofu
5
Season the tofu
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Centered 12-inch skillet with a dark cooking surface, long handle, and helper handle photographed against a neutral light background.12-inch skillet

Add the soy sauce and red pepper flakes. Cook, stirring, for 1 minute so the seasoning coats the tofu and no loose liquid remains in the pan.

3 tablespoons soy sauce
1/2 teaspoon red pepper flakes
6
Finish with lime, rice powder and herbs
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Centered 12-inch skillet with a dark cooking surface, long handle, and helper handle photographed against a neutral light background.12-inch skillet

Remove the skillet from the heat. Stir in the lime juice and all the toasted rice powder, then let stand for 2 minutes so the powder absorbs some moisture. Fold in the mint and cilantro. The filling should be moist and spoonable, without liquid collecting underneath it.

1/4 cup lime juice
1/2 cup mint
1/2 cup cilantro
7
Fill the lettuce cups and serve

Divide the filling among the 12 lettuce cups just before serving, using 3 cups per person. Divide the sliced cucumber and cooked rice evenly among all four servings and serve alongside.

Refrigerate leftover filling and rice separately in shallow, covered containers within 2 hours (within 1 hour above 90°F); keep the refrigerator at 40°F or below and use within 3–4 days.

8

How did it turn out?

Rating and review tools are unavailable right now.