Chicken Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply savory — and this tofu version delivers all of that without any animal protein in sight. Extra-firm tofu gets crumbled into rough, uneven pieces and pan-fried until golden and crisp, giving it a satisfying texture that soaks up the punchy lime and tamari dressing beautifully. The real secret weapon here is the toasted rice powder, made by dry-toasting jasmine rice until nutty and golden, then grinding it coarse — it adds a subtle crunch and earthy depth that makes the whole salad feel complete. Fresh mint, cilantro, shallots, lemongrass, and green onions bring layers of fragrance and brightness that make every bite feel alive. A hit of red pepper flakes and optional Thai chilies keep the heat customizable, so you can dial it up or keep it approachable. Serve it scooped into butter lettuce cups or piled over sticky rice for a meal that feels both light and genuinely satisfying. This is the kind of plant-based cooking that doesn't ask you to compromise on flavor for even a second.
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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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