Citric Acid Free Vegan Tofu Larb

Total time35 min

Prep time20 min

Cook time15 min

Larb is one of those dishes that hits every note at once — herby, bright, spicy, and deeply satisfying — and this plant-based version delivers all of that without compromise. The secret weapon here is the toasted rice powder, made by dry-toasting jasmine rice until nutty and golden, then grinding it coarse. That humble step adds a subtle crunch and earthy depth that no store-bought shortcut can replicate. For anyone navigating a citric acid sensitivity, the brightness in this dish comes entirely from fresh-squeezed lime juice, which is a naturally occurring acid rather than the processed additive found in packaged foods, sauces, and dressings. The dressing is just lime, tamari, and sugar — clean, short, and easy to trust. Crumbled extra-firm tofu gets pan-fried until golden and crisp, then tossed warm with shallots, mint, cilantro, lemongrass, and green onions for a salad that feels alive with texture and fragrance. Serve it tucked into butter lettuce cups or alongside steamed jasmine rice, and don't skip the extra rice powder at the table.

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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
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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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