BHA & BHT Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply savory — and this tofu version absolutely delivers on all of them. The secret weapon is the toasted jasmine rice powder, which you make yourself by dry-toasting raw grains until nutty and golden, then grinding them down to a coarse, fragrant dust that adds incredible texture and depth. Because every component here is made from scratch using whole, recognizable ingredients, you sidestep the preservative concerns that come with packaged sauces and pre-seasoned proteins — no label-reading required. Fresh lime juice, tamari, shallots, mint, cilantro, lemongrass, and green onions do all the heavy lifting in the dressing and salad, keeping everything clean and vibrant. Crumbling the tofu into rough, uneven pieces before crisping it in a hot skillet gives you those satisfying golden edges that soak up the tangy dressing beautifully. Served with butter lettuce cups or a bowl of steamed jasmine rice, this comes together as a full, satisfying meal that feels restaurant-worthy without any of the fuss. It's the kind of recipe that makes you wonder why you ever ordered takeout.
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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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