Cashew Free Vegan Tofu Larb
Bright, herby, and punchy with lime, this Thai-inspired salad is the kind of dish that wakes up your whole palate from the very first bite. Crumbled extra-firm tofu gets pan-fried until golden and crisp, then tossed in a bold dressing of fresh lime juice, tamari, and red pepper flakes that soaks into every uneven, craggy piece. The real secret weapon is the toasted jasmine rice powder — dry-toasted until nutty and golden, then ground and scattered throughout for a subtle crunch and depth you won't find in any bottled sauce. Fresh mint, cilantro, shallots, lemongrass, and green onions pile on layers of fragrance and texture that make this feel genuinely vibrant rather than just virtuous. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess anything — no hidden nut-based sauces, no ambiguous blends, just clean, punchy flavors you can trace back to exactly what went into the bowl. Serve it scooped into butter lettuce cups for a light, handheld meal or spoon it over steamed jasmine rice when you want something more substantial. Either way, it's the kind of recipe that earns a permanent spot in your weeknight rotation.
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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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