High Fructose Corn Syrup Free Vegan Tofu Larb
Bright, herby, and packed with bold Southeast Asian flavors, this plant-based larb delivers everything you want from the classic Thai-Lao dish — tangy lime, fresh mint and cilantro, a slow-building heat from chilies, and that irresistible nutty crunch from homemade toasted rice powder. Every component is made from scratch using whole, recognizable ingredients, so there's no need to scan labels for sneaky sweeteners hiding in bottled sauces or pre-made spice blends. The dressing comes together with just fresh lime juice, tamari, a small amount of sugar, and red pepper flakes — clean, simple, and completely in your control. Crumbling and pan-frying the tofu until golden and crisp gives it a satisfying texture that soaks up the dressing beautifully without any processed additives. Lemongrass, shallots, and a generous handful of fresh herbs do the heavy lifting on flavor, making this feel far more complex than the ingredient list suggests. Serve it tucked into butter lettuce cups or alongside steamed jasmine rice for a meal that's as fun to eat as it is to put together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!