Tofu larb with banana blossom


Do you know the banana blossom? Its texture is reminiscent of artichoke but its taste is less pronounced. It lends itself to many preparations, hot or cold. Here it is in a recipe from northeastern Thailand.

Serves 2.


150 g tofu, coarsely chopped

150 g banana blossom, coarsely chopped

6 tablespoons vegetable stock

1 tablespoon raw sticky rice

10 g shallot, sliced


Seasoning:

¼ teaspoon chilli powder

2 teaspoons coconut sugar

2 tablespoons soy sauce

1 tablespoon lime juice


Aromatic herbs :

10 mint leaves, chopped

3 coriander sprigs, chopped

10 g spring onions, chopped


Bring the vegetable stock to the boil and cook the tofu and banana flower for 3 minutes. Drain and let cool.


In the meantime, dry roast the rice in a frying pan until golden brown. Then grind it into a powder in a mortar.


Finally, mix all the ingredients and taste to adjust the seasoning. Serve with crunchy vegetables such as cucumber, snake beans or cabbage leaves.

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