In an extra-large skillet, heat coconut oil over medium-high heat. Add tofu, mushrooms, shallot, chile pepper, lemongrass, salt, and black pepper. Cook, stirring often, until mushrooms are cooked and shallot are transparent, 8 to 10 minutes.
Transfer tofu mixture to an large bowl and let cool until slightly warmer than room temperature, about 15 minutes. Stir lime zest and juice, mint, and cilantro into the tofu mixture. Serve larb in leaves.
Tip: To press a block of tofu, wrap the block in a dish towel and place on a rimmed plate. Place a cast-iron skillet on top or other heavy object on top; let tofu drain for 20 minutes. This can be done up to 24 hours ahead of time.
Lindsay Rhodes, our Digital Marketing Coordinator, currently resides in Ann Arbor, MI. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter. A huge sports lover, Lindsay loves playing basketball, volleyball, and beach volleyball in her free time. When she’s not diving for a ball, she enjoys reading, traveling , and spending time with friends. View more posts
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