Caffeine Free Vegan Tofu Larb
Bright, herby, and packed with bold Southeast Asian flavors, this plant-based larb is the kind of dish that makes you forget you're eating something so wholesome. Crumbled extra-firm tofu gets pan-fried until golden and crisp, then tossed in a punchy dressing of fresh lime juice, tamari, and red pepper flakes that clings to every piece. The real secret weapon is the toasted jasmine rice powder — a few minutes in a dry skillet transforms plain raw rice into a nutty, aromatic seasoning that adds irresistible texture throughout. Fresh mint, cilantro, shallots, lemongrass, and green onions pile in to create that signature layered freshness that larb is famous for. Every single ingredient here is naturally free of stimulants, so there's nothing to second-guess — just clean, vibrant food you can feel good about eating any time of day. Serve it straight from the bowl, wrapped in cool butter lettuce leaves, or spooned over steamed jasmine rice for something more substantial. It comes together in one skillet and a mixing bowl, making it an impressive weeknight meal that tastes like it took far more effort than it did.
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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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