Almond Free Vegan Tofu Larb
Bright, herby, and punchy with lime, this Thai-inspired salad brings serious restaurant energy to your home kitchen. Crumbled extra-firm tofu gets pan-fried until golden and crisp, then tossed in a bold dressing of fresh lime juice, tamari, and red pepper flakes that soaks into every uneven little piece. The real secret weapon is the toasted jasmine rice powder — dry-toasted until deep golden and nutty, then ground coarse — which adds a smoky, crunchy depth you genuinely cannot fake with a shortcut. Fresh mint, cilantro, shallots, lemongrass, and green onions pile in to make every bite layered and alive. The whole dish is built entirely from whole, recognizable ingredients, so there's no guesswork about what's in it — no hidden nut-based sauces or ambiguous pantry additions to second-guess. Serve it scooped into butter lettuce cups for something light and handheld, or spoon it over sticky rice when you want something more substantial. It's the kind of dish that tastes like it took way more effort than it actually did.
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Learn more →Ingredients
4 servings
For the toasted rice powder
- ¼ cup raw jasmine rice
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
- 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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