Black Pepper Free Vegan Tofu Larb

Larb is one of those dishes that hits every note at once — bright, herby, a little spicy, and deeply satisfying — and this plant-based version delivers all of that without missing a beat. Crumbled extra-firm tofu gets pan-fried until golden and crisp, soaking up a punchy dressing of fresh lime juice, tamari, and a touch of sugar that balances heat and tang beautifully. The real secret weapon here is the toasted jasmine rice powder, which adds a nutty, slightly smoky crunch that you genuinely cannot replicate with anything else. Fresh mint, cilantro, shallots, lemongrass, and green onions pile in to create that signature herbaceous freshness that makes larb so addictive. Because the heat in this recipe comes entirely from red pepper flakes and optional fresh chilies rather than black pepper, it's easy to control the spice level while keeping the bold, complex flavor fully intact. Serve it scooped into butter lettuce cups for a light, handheld meal, or pile it over sticky rice when you want something more substantial. It comes together quickly and tastes like something you'd order at a restaurant — except you made it at home.

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