Beef Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply satisfying — and this tofu version delivers all of that without missing a beat. Extra-firm tofu gets crumbled into rough, irregular pieces and pan-fried until golden and crisp, giving it a hearty, meaty texture that soaks up the punchy lime-tamari dressing beautifully. The real secret weapon here is the toasted rice powder, made by dry-toasting jasmine rice until nutty and golden, then grinding it coarse — it adds a subtle crunch and depth that makes the whole dish taste like it came from a restaurant kitchen. Fresh mint, cilantro, shallots, lemongrass, and green onions pile in to create that signature herby brightness that larb is known for, with optional Thai chilies for anyone who wants to turn up the heat. Everything comes together in one bowl with minimal fuss, and the result is a dish that feels both light and completely filling. Serve it tucked into butter lettuce cups or alongside steamed jasmine rice for a meal that's as fun to eat as it is easy to pull off.
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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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