MSG Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply savory — and this plant-based version absolutely delivers. Crumbled extra-firm tofu gets crisped up in a hot skillet until golden and dry, giving it a satisfying chew that soaks up the punchy lime and tamari dressing beautifully. The real secret weapon here is the toasted jasmine rice powder, which you make yourself in a dry skillet: it adds a nutty, subtly smoky depth that no store-bought shortcut can replicate. Fresh mint, cilantro, lemongrass, shallots, and green onions pile in to create that signature herbaceous fragrance that makes larb so irresistible. Because every component is made from scratch with whole, recognizable ingredients, there's no need to second-guess labels or worry about hidden additives sneaking into your bowl. Serve it wrapped in cool butter lettuce leaves or spooned over sticky rice, and don't skip the extra rice powder at the table — that final crunch is everything.
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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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