Ginger Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply satisfying — and this plant-based version delivers all of that without compromise. Crumbled extra-firm tofu gets pan-fried until golden and crisp, giving you that meaty, textured bite that makes larb so craveable. The real secret weapon here is the toasted jasmine rice powder, which adds a subtle nuttiness and irresistible crunch that you simply cannot skip. A punchy dressing of fresh lime juice, tamari, and red pepper flakes ties everything together, while shallots, mint, cilantro, lemongrass, and green onions pile on layers of fresh, aromatic flavor. Many Thai-inspired recipes lean heavily on ginger, but this one builds its bold, complex profile entirely through lemongrass, chilies, and fresh herbs — so there's no need to swap or omit a thing. Serve it tucked into butter lettuce cups for a light, handheld meal 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, which makes it an easy weeknight win.
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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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