Lactose Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply satisfying — and this tofu version delivers all of that without a drop of dairy in sight. The real star here is the toasted rice powder, made by dry-toasting jasmine rice until it turns deep golden and nutty, then grinding it coarse. That powder gets folded into the finished salad and brings a subtle crunch and smoky depth that you simply cannot fake with a shortcut. Crumbling the extra-firm tofu into rough, uneven pieces and searing them until golden means you get crispy edges and a hearty texture that holds up beautifully against the punchy lime-tamari dressing. Fresh mint, cilantro, shallots, lemongrass, and green onions pile on layers of fragrance and bite, making every forkful feel alive. The whole thing comes together in one bowl with no cream, no butter, and no hidden dairy to worry about — just clean, bold Southeast Asian flavors that are naturally free of anything that could cause a reaction. Scoop it into butter lettuce cups or spoon it over steamed jasmine rice, and don't forget to set the extra rice powder on the table so everyone can add more crunch as they go.
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!