Alpha Gal Friendly Vegan Tofu Larb
This bright, herb-loaded Thai salad is one of those dishes that hits every note at once — tangy, spicy, savory, and impossibly fresh. Crumbled tofu gets crisped up in a hot skillet until golden and dry, then tossed while still warm in a punchy lime and tamari dressing that soaks right in. The real secret weapon is the toasted rice powder, made by grinding golden-toasted jasmine rice into a coarse, nutty dust that adds a subtle crunch and depth you won't find in any store-bought shortcut. Handfuls of fresh mint, cilantro, shallots, lemongrass, and green onions round everything out into something that tastes genuinely complex despite coming together fast. For anyone navigating alpha-gal syndrome, this recipe is a natural fit — it's entirely plant-based and built from straightforward pantry staples and fresh produce, with no mammalian products anywhere in the ingredient list to worry about. Serve it scooped into butter lettuce cups for a light, hand-held meal, or pile it over steamed jasmine rice when you want something more substantial. It's the kind of recipe that earns a permanent spot in the weeknight rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!