Honey 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 drop of sweetness from honey or any other syrup. The dressing is built entirely on fresh lime juice, tamari, and just a small measure of plain sugar, so the flavor stays sharp and clean the way a good larb should. Crumbled extra-firm tofu gets pan-fried until golden and a little crispy, giving it a satisfying chew that soaks up the tangy dressing beautifully. The real secret weapon here is the toasted jasmine rice powder — dry-toasted until nutty and golden, then coarsely ground — which adds a smoky, crunchy depth you simply cannot fake with a shortcut. Shallots, fresh mint, cilantro, lemongrass, green onions, and optional Thai chilies pile on layers of fragrance and heat that make every bite feel alive. Serve it tucked into butter lettuce cups or spooned over steamed jasmine rice, and keep the extra rice powder on the table so everyone can add more crunch as they go. It's the kind of recipe that looks impressive but comes together with nothing more than a skillet, a mortar and pestle, and really good fresh herbs.
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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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