Yields: 6 Servings

Recipe and Photo by The Hodo Kitchen

Hodo Extra Firm Tofu is the foundation for this refreshing, oil-free and sugar-free Thai laab salad. Tangy, zesty with a hint of a spicy kick – we use a cornocopia of Asian aromatic herbs, lemon grass, kaffir and Thai bird eye chili and is balanced by the sweetness of Kent mangoes and a touch of smoky roasted glutinous brown rice.

Ingredients

• 2 (10oz) packages Hodo Organic Extra Firm Tofu, crumbled Locate product

• 1 cup ripe mangoes

• 1/4 cup lemon grass, white part only, finely minced

• 3 kaffir lime leaves, chiffonade

• 2 tbsp lime zest

• 2 Thai chilies, seeded and chopped finely

• 1 Fresno chili, seeded and chopped finely

• 2 cup cilantro, stems included, chopped

• 1 cup mint leaves, chiffonade

• 1/4 cup bunch rau ram, chiffonade

• 1/2 cup Thai basil, chiffonade

• 1/4 cup green onions, chopped

• 1 tbsp roasted brown rice powder, ground (from 3 tbsp glutinous brown rice)

• Lettuce cups (optional)

• 3 heads endives

• Cilantro or mint sprigs for garnish

Dressing:

• 1/4 cup lime juice

• 1 tbsp tamari

• 1 tsp kosher salt

Instructions

1. Whisk dressing ingredients together. Set aside.

2. Crumble tofu – place in a food processor and give it a couple of pulse, being careful not to turn tofu into a paste.

3. Finely chop the herbs. Use a food processor if desired.

4. Chop mangoes.

5. Toss tofu, mangos and herbs with dressing. Let sit for 15 minutes before serving