Coconut 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 — bright, herby, spicy, savory, and satisfying in a way that feels almost unfair for how quickly it comes together. This vegan version uses crumbled extra-firm tofu, cooked until golden and crisp in a hot skillet, as the hearty base that soaks up every bit of the punchy lime-tamari dressing. The real secret weapon here is the toasted jasmine rice powder, which you make yourself in a dry skillet and grind to a coarse, nutty dust that adds an irresistible texture you simply cannot replicate with a store-bought shortcut. Fresh mint, cilantro, lemongrass, shallots, and green onions pile in to create that signature layered freshness that makes larb so addictive. Many Thai-inspired recipes lean on coconut milk or coconut aminos, but this one builds all its depth from lime juice, tamari, and aromatics — no coconut products anywhere in the ingredient list. Serve it tucked into butter lettuce cups or spooned over steamed jasmine rice, with extra rice powder on the table so everyone can dial up the crunch to their liking. It's the kind of recipe that tastes like it took serious effort but mostly just requires a hot pan and a willingness to taste as you go.

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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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