Smoked Tofu Larb With Lemongrass

This meat-free version of the Laotian and Thai dish from Lara Lee, the author of Coconut and Sambal, combines smoked tofu with pops of crunchy sesame seeds and a kick of lime dressing. Toasted rice powder gives larb its distinct pebbled texture and nutty flavor. Making it is easy: Slowly toast uncooked glutinous (sticky) rice in a pan until it’s golden and deliciously fragrant, then grind in a spice mill until it’s the consistency of coarsely cracked black pepper. Make extra rice powder and keep the leftovers in a jar to add texture to noodles and salads…or just another batch of larb.

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