It is uncommon for meals to embody the trinity of delicious, healthy and cheap. As Meatloaf famously sang, “Two out of three ain’t bad,” but it is nice to have some vegetables in the mix, too. The weakening yen and inflation on the rise has us all tightening our belts, but that doesn't mean our taste buds or waistlines need be ignored.
Larb is a dish found across much of Southeast Asia. The national dish of Laos, larb is at its essence a herbed stir-fry of your preferred protein with a spiced citrus and umami base and wrapped in lettuce.
In traditional larb, khao khua (Thai toasted rice powder) is often added to soak up juices and lightly bind the finished dish. Instead, I have opted for okara (tofu lees), the fibrous byproduct from pressing soybeans. Either way, this thickening means we don’t make a mess while we eat, and we’re adding dietary fiber.