Artificial Flavors Free Vegan Tofu Larb
This vibrant Thai-inspired salad is bold, herby, and packed with texture — the kind of dish that makes you forget you're eating something so clean and wholesome. Every bit of flavor here comes from real, whole ingredients: fresh lime juice, lemongrass, mint, cilantro, and a handful of chilies that bring genuine heat without any synthetic shortcuts. The toasted rice powder is the secret weapon, ground from plain jasmine rice right in your own kitchen, adding a nutty, slightly smoky crunch that no store-bought seasoning packet could replicate. Crumbled tofu gets crisped up in a hot skillet until golden and dry, giving it a satisfying bite that soaks up the tangy tamari-lime dressing beautifully. For anyone navigating labels and ingredient lists, this recipe is refreshingly straightforward — everything in the bowl is exactly what it says it is. Serve it tucked into butter lettuce cups or piled over sticky rice for a meal that's as fun to eat as it is to put together.
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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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