Chestnut Free Vegan Tofu Larb
Bright, herby, and punchy with lime, this Southeast Asian-inspired salad brings serious restaurant energy to your home kitchen. 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 craggy edge. The real secret weapon is the toasted jasmine rice powder — a few minutes in a dry skillet transforms plain raw rice into a nutty, coarse seasoning that adds irresistible texture to the finished dish. Fresh mint, cilantro, shallots, lemongrass, and green onions pile on layers of fragrance and crunch that make every bite feel alive. Because the ingredient list is built entirely around fresh produce, pantry staples, and plain tofu, there are no hidden tree nut derivatives to worry about — just clean, whole ingredients you can verify yourself. Serve it scooped into butter lettuce cups for a light meal or alongside steamed jasmine rice when you want something more substantial. It comes together quickly and tastes even better than it looks.
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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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