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 light 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 a 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.