©2009 Ashy's vegetarian recipes©2009 Ashy's vegetarian recipesThis is my second laap recipe and it's quite like the first, which was tofu and mushroom laap. Maybe that's a bit cheeky to post two recipes which are so similar. But it's a good recipe and tastes quite different from the other one. Green beans are almost the national vegetable of Laos. You get them everywhere and in almost every dish. Laap recipes often include green beans, but they are usually mixed with ground pork. We're going to do things differently.
In this recipe, we chop the beans into very small pieces so that they cook very quickly. It's a quick recipe altogether and very easy. Although... I didn't say this when writing up the other laap recipe, but maybe I should have.... Be careful when you're crushing the toasted rice - it tends to go everywhere. I've tried covering the pestle and mortar with a tea towel or my hand. That works to a certain extent but you still might get a bit in the eye.
The quantities of ingredients here will make enough laap for about three or four people, if you serve it with a salad.
About 400g of tofu
200-300g of green beans
Two tablespoons of crushed toasted rice
A few sprigs of fresh coriander and mint
Half of a small onion
A small lime
Salt
A little oil
Top and tail the beans, removing the strings if there are any, and chop them finely. Chop the onion finely too. Crumble or chop the tofu into little bits. Heat a little oil in a pan and add the beans and onions and stir fry the mixture on a high heat for just a few minutes until the onions are transparent. Add the tofu and a little salt and cook for another three or four minutes. Remove from the heat and stir in the chopped herbs, ground toasted rice and lime juice.
Laap can be served hot or cold and goes very well with a simple garnish of bean sprouts, whole spring onions and sprigs of coriander.