Vegan corn and tofu laab

Crumble the pressed tofu into a texture like ground meat.

Toast raw sticky or jasmine rice in a dry pan until brown, then grind in a mortar and pestle (or coffee grinder), leaving it slightly gritty.

Heat the tofu in a pot with a little water; add the corn and heat until hot, then turn off the heat.

Add the shallots first so they wilt in the heat.

While hot, season with soy sauce and a little Golden Mountain sauce so the tofu absorbs it.

Add fresh lime juice and roasted chili flakes.

For roasted chili flakes: bake dry Thai chilies in the oven about 5 minutes at 325 until a little dark and smoky, then grind.

Optionally add finely julienned kaffir lime leaves while still hot so they infuse.

Stir until cooled so the herbs do not wilt, then add cilantro, torn mint and the toasted rice powder, which helps bind the sauce.

Serve with butter lettuce as wraps, or with rice or sticky rice; top with a little mint.