All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.

2017-08-14

Koyadofu to kinoko no raapu-fu / freeze-dried tofu and mushroom larb salad

Zesty, sweet and salty. Commonly made with meat or fish, this is a vegetarian-friendly Thai larb (with fish sauce). Freeze-dried tofu has a sponge-like texture and soaks up the tasty seasoning. Mixed with umami-packed mushrooms, this filling dish works as a starter or even a quick bite when feeling hungry. Cilantro and mint provide a pungent, tangy and fresh note to complete the melody.  



1/6 of recipe:
60 calories; 4.0 g protein; 3.3 g fat; 4.8 g carbohydrate; 3.3 g net carbs; 84 mg sodium; 0 mg cholesterol; 1.5 g fiber

1/4 of recipe:
90 calories; 6.0 g protein; 5.0 g fat; 7.2 g carbohydrate; 5.0 g net carbs; 126 mg sodium; 0 mg cholesterol; 2.2 g fiber

Whole recipe:
362 calories; 24.2 g protein; 19.9 g fat; 28.8 g carbohydrate; 20.0 g net carbs; 5.6 mg sodium; 0 mg cholesterol; 8.8 g fiber


<Ingredients>
(Serves 4-6)
2 koyadofu freeze-dried tofu (34 g in photo)
1/2 tbsp oil (to saute koyadofu; not in photo)
2 medium eringi king oyster mushrooms (91 g in photo)
1/2 pack shimeji mushrooms (75 g in photo)

2 green onions (20 g in photo)
1/6-1/4 red onion (74 g in photo)
Small handful cilantro (10 g in photo)
Small handful mint (11 g in photo)
2-3 kobumikan [bai makrut] kaffir lime leaves

1/2 lime
1/2 tsp brown sugar
1 1/2 tsp nam pla fish sauce
1/2 tsp Korean pepper flakes or powder
1 1/2 tbsp ground roasted rice powder


<Directions>
1.

Soak koyadofu for 30+ minutes in water to rehydrate (use warm water if in hurry).

2.

Meanwhile, remove discolored ends of mushrooms; tear large mushrooms as needed.

Microwave mushrooms (covered) for 1 minute or until soft.
Remove cover, and let cool. 

3.

Slice green onion, red onion and kaffir lime leaves.

4.

In a prep bowl, mix nam pla, brown sugar, lime juice and Korean pepper flakes/powder.

5.

When koyadofu is rehydrated, gently squeeze out excess water, and chop.
In a frying pan, heat oil, and saute koyadofu on medium to medium low heat until somewhat toasty.

6.

Add mushrooms to dressing in prep bowl, and mix well.
Add koyadofu, and mix well.
Add green and red onions and kaffir lime leaves.
Tear and add cilantro and mint leaves, and mix well.
Add ground roasted rice powder, and mix well. 

Taste, and add roasted rice powder and lime juice as necessary.


<Notes>
  • Keeps in the fridge for several days.
  • If koyadofu is not available, atsuage deep-fried tofu (quickly boiled to remove excess oil, chopped and fried) or firm tofu (chopped and fried) would be a close substitute.
  • Any mushroom works great. Including at least two kinds results in a more complex, deep taste.
  • The above sodium content figure is based on nam pla that contains 690 mg sodium per tablespoon.
  • Korean pepper flakes/powder is mild. Replace it with hot peppers (fresh or dry) if you prefer something spicy.

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