Lupin Free Vegan Tofu Larb
This bright, herb-loaded Thai-inspired salad is the kind of dish that wakes up every single taste bud at once. Crumbled tofu gets crisped in a hot skillet until golden and dry, then tossed while still warm in a punchy lime and tamari dressing that soaks right into every jagged edge. The real secret weapon is the toasted jasmine rice powder — dry-toasted until deeply nutty and ground to a coarse, sandy texture — which adds a subtle crunch and smoky depth you simply cannot replicate with a shortcut. Fresh mint, cilantro, shallots, lemongrass, and green onions pile on layers of fragrance and brightness that make the whole bowl feel alive. Every ingredient here is naturally free from lupin, with no flour blends, legume fillers, or processed protein powders to second-guess — just clean, whole-food components you can verify at a glance. Serve it scooped into butter lettuce cups for something light and fresh, or spoon it over sticky rice when you want something a little more satisfying. Either way, this one earns a permanent spot in the weeknight rotation.
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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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