Time 20 minutes

Serving 4

For the Tofu

• 3 tablespoons uncooked glutinous (sticky) or jasmine rice
• 1 (14-ounce) packages extra-firm tofu, drained and patted dry
• 1 tablespoon neutral oil, such as grapeseed or vegetable
• 1 lemongrass stem, outer layer removed, tender stem finely chopped
• 1 shallot, halved and thinly sliced
• 4 makrut lime leaves (optional), thinly sliced
• 1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions
• 1 teaspoon kosher salt, plus more as needed
• 1 head butter lettuce, leaves separated
• ¼ cup store-bought crispy fried shallots or onions

For the Dressing

• 4 tablespoons fresh lime juice (from about 2 limes)
• 3 tablespoons dark or light brown sugar
• 2 tablespoons soy sauce
• ½ teaspoon red-pepper flakes or ½ to 1 red chile, such as bird’s eye, finely chopped

Step 1
Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don’t want it too fine; some texture is nice.) You should have about 3½ tablespoons. Set rice powder aside.

Step 2
Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.

Step 3
Crumble the tofu into small chunks and place in a large bowl.

Step 4
Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.

Step 5
To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.