Low Sugar Vegan Tofu Larb

Total time35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the toasted rice powder

¼ cup raw jasmine rice
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For the tofu

1 block (14 oz) extra-firm tofu, drained and pressed
1 tbsp neutral oil

For the dressing

3 tbsp fresh lime juice (from about 2 limes)
2 tbsp tamari
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp red pepper flakes, or more to taste

For the salad

3 medium shallots, thinly sliced
½ cup fresh mint leaves, roughly torn
½ cup fresh cilantro leaves and tender stems
3 green onions, thinly sliced
1 stalk lemongrass, outer layers removed, tender inner core finely minced
4 fresh thai chilies or 1 serrano pepper, thinly sliced (optional)

For serving

butter lettuce or cabbage leaves, for serving (optional)
steamed jasmine rice or sticky rice, for serving (optional)

Instructions

1
Toast the rice in a small dry skillet over medium heat, stirring constantly, until the grains are deep golden and smell nutty, about 5–7 minutes. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder. Set aside.
2
Crumble the pressed tofu into rough, irregular pieces about the size of a large pea — uneven texture is ideal. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook, undisturbed, for 4–5 minutes until the underside is golden and crisp. Stir and continue cooking for another 3–4 minutes until most pieces are golden and dry. Remove from heat and let cool for 5 minutes.

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