Gut Friendly Vegan Tofu Larb
Bright, herby, and built around whole-food ingredients, this Thai-inspired salad is the kind of dish that makes eating well feel genuinely exciting. Extra-firm tofu gets crumbled and pan-crisped until golden, giving you satisfying texture without anything heavy or hard to digest. The dressing is a simple balance of fresh lime juice, tamari, and a touch of sugar — no mystery additives, no processed sauces that can quietly upset a sensitive gut. Shallots, mint, cilantro, green onions, and lemongrass bring layers of flavor along with plant-based compounds that support a happy digestive system. The secret weapon is the toasted jasmine rice powder, ground in-house and stirred through at the end for a nutty, slightly crunchy finish that you simply cannot get from a jar. Serve it tucked into crisp butter lettuce cups or alongside steamed rice for a complete meal that feels light but genuinely filling. It comes together in one skillet and one bowl, which means less stress and more time actually enjoying what you made.
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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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