Carrageenan Free Vegan Tofu Larb
Bright, herby, and packed with bold Southeast Asian flavors, this plant-based larb delivers everything you want from the classic Thai-Lao dish — tangy lime, fresh mint and cilantro, fiery chilies, and that irresistible nutty crunch from homemade toasted rice powder. Crumbling the tofu into rough, uneven pieces and searing it until golden gives you a satisfying, meaty texture that holds up beautifully against the punchy dressing. One reason this recipe works so well for anyone avoiding carrageenan is that it skips processed meat alternatives and conventional dairy products entirely — ingredients where that additive tends to hide — relying instead on whole, straightforward pantry staples. The dressing comes together with just lime juice, tamari, sugar, and red pepper flakes, so there's nothing mysterious in the mix. Lemongrass and shallots add layers of aromatic depth that make this feel restaurant-worthy with very little effort. Serve it tucked into crisp butter lettuce cups or alongside steamed jasmine rice, and don't skip the extra toasted rice powder at the table — it's the finishing touch that makes every bite pop.
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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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