Barley Free Vegan Tofu Larb
Bright, herby, and punchy with citrus heat, this Thai-inspired salad is the kind of dish that wakes up every single taste bud. Crumbled extra-firm tofu gets pan-crisped until golden and dry, giving it a satisfying chew that holds up beautifully against the bold lime-and-tamari dressing. The real secret weapon here is the toasted jasmine rice powder — those few minutes of stirring grains in a dry skillet pay off with a nutty, subtly crunchy finish that you simply cannot fake. Fresh mint, cilantro, lemongrass, shallots, and green onions pile on layer after layer of fragrance and flavor, making every forkful feel lively and complex. Tamari steps in as the soy sauce here, which is worth noting because traditional soy sauce often contains wheat — this swap keeps things clean without sacrificing any of that deep, savory depth. Serve it scooped into butter lettuce cups for a light meal or alongside steamed jasmine rice when you want something more substantial. It comes together quickly and tastes like something you'd order at a great restaurant, except you made it yourself.
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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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