Cinnamon Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and satisfying in a way that feels both light and deeply savory. This plant-based version uses crumbled extra-firm tofu, cooked until golden and crisp, as the protein base, soaking up a punchy dressing of fresh lime juice, tamari, and a touch of sugar. The real secret weapon is the toasted jasmine rice powder, which you make yourself in a dry skillet — it adds a nutty, almost smoky depth and a subtle crunch that ties the whole bowl together. Fresh mint, cilantro, shallots, lemongrass, and green onions pile in to create that signature herbaceous fragrance that makes larb so irresistible. For anyone avoiding warming spice blends that often sneak into Asian-inspired recipes, every element here is straightforward and easy to verify — no spice mixes, no mystery seasonings, just clean, whole ingredients. Serve it tucked into butter lettuce cups for a fresh, handheld bite, or spoon it over steamed jasmine rice when you want something more substantial. It comes together quickly and tastes like something you'd order at a restaurant, except you made it yourself.
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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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