Gelatin 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 a single animal-derived ingredient. Extra-firm tofu gets crumbled into rough, uneven pieces and pan-fried until golden and crisp, giving you that satisfying chew and texture that makes the dish feel genuinely hearty. The real secret weapon is the toasted rice powder, made by dry-toasting jasmine rice until nutty and grinding it coarse — it adds a subtle crunch and depth that you simply cannot replicate with a shortcut. A punchy dressing of fresh lime juice, tamari, and red pepper flakes ties everything together, while shallots, mint, cilantro, lemongrass, and green onions bring layers of freshness that keep every bite interesting. Many packaged or restaurant versions of dishes like this rely on fish sauce or other animal-based ingredients, but here the tamari and lime do all the heavy lifting with zero compromise on flavor. Serve it tucked into butter lettuce cups or alongside steamed jasmine rice for a complete meal that comes together with minimal fuss and maximum payoff.
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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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