Tofu Larb

I promised here that I would break my routine and make larb out of something other than ground turkey. I had toyed with the idea of shrimp or pork or tofu, and last night I settled on tofu.

The result? Meh.

It wasn't bad, per se, it just was lacking something texturally. It was soft, like scrambled eggs....and we all I know how I feel about eggs.

I used extra firm silken tofu ... perhaps another, harder, tofu would be better. Or maybe seiten is the way to go. Have any of you made Tofu Larb? If so, was it good, and how did you do it?

The other issue we noticed was that it needed almost double the amount of fish sauce, rice powder, and lime juice originally called for to taste even close to right. The tofu absorbed our seasonings like a giant, bland sponge.

Meh.

If it isn't broken, I'm not fixing it again. Ground turkey larb from here on out (Unless, of course, I get some really good, fresh shrimp -- then, I may not be able to resist giving it a try.)

If you've had adventures in larb, please leave a note in the comments. I'd love to hear how you all out there in the blogesphere prefer your larby goodness.