Emulsifier Free Vegan Tofu Larb
Bright, herby, and punchy with lime, this Thai-inspired salad brings serious restaurant energy to a home kitchen using nothing but whole, straightforward ingredients. The toasted rice powder is the secret weapon here — dry-toasted jasmine rice ground to a coarse, nutty powder that adds a subtle crunch and depth you simply cannot get from a bottle. Crumbled extra-firm tofu gets pan-fried until golden and a little crispy, giving it a satisfying texture that soaks up the tamari-lime dressing beautifully. Fresh mint, cilantro, lemongrass, shallots, and green onions pile in to create layers of flavor that feel vibrant and alive in every bite. Because every component is made from scratch with clean, recognizable ingredients, there are no hidden additives or emulsifying agents to worry about — just real food doing all the heavy lifting. Serve it tucked into butter lettuce cups for something light and fresh, or spoon it over steamed jasmine rice when you want something more substantial. Either way, it hits that perfect balance of spicy, sour, savory, and herbal that keeps you going back for one more forkful.
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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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