Tam Mak Hoong & Crispy Tofu/Pork Platter (Lao Lime, Tomato & Chili Pounded Papaya/Cucumber) – Authentic Laos Recipe
Bright, fiery, and refreshing Lao mortar-pounded salad paired with warm crispy tofu and peanuts.
- Country of Origin
- 🇱🇦 Laos (Southeast Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Shredded green papaya or crisp cucumber, Cherry tomatoes and long beans, Crispy pan-seared tofu and roasted peanuts, Fresh lime juice, Garlic
Ingredients for Tam Mak Hoong & Crispy Tofu/Pork Platter (Lao Lime, Tomato & Chili Pounded Papaya/Cucumber) (4 Servings)
- 1.25 lbs (or 2.5 cups) shredded green papaya or crisp cucumber, prepped into bite-sized pieces
- 1.5 cups cherry tomatoes and long beans, washed and trimmed
- 1 cup crispy pan-seared tofu and roasted peanuts
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Laos seasoning (garlic, bird’s eye chili, palm sugar, savory soy/mushroom sauce)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh lime juice for 2–3 minutes until softened and fragrant.
- Add shredded green papaya or crisp cucumber and cherry tomatoes and long beans along with garlic, bird’s eye chili, palm sugar, savory soy/mushroom sauce, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crispy pan-seared tofu and roasted peanuts and serve straight from the skillet.