Mushroom Free Vegan Tofu Larb
Bright, herby, and punchy with lime, this Thai-inspired salad delivers serious flavor from a short list of clean, plant-based ingredients. Crumbled extra-firm tofu gets pan-fried until golden and crisp, giving it a satisfying chew that holds up beautifully against the bold dressing. The real secret weapon is the toasted jasmine rice powder — dry-toasted until nutty and golden, then ground coarse — which adds a smoky, crunchy depth you won't find in most salads. Fresh mint, cilantro, lemongrass, shallots, and green onions pile on layers of fragrance and bite, while the lime-tamari dressing ties everything together with a sweet-sour-savory balance. For anyone navigating a mushroom-free lifestyle, this dish is a genuine win because traditional larb recipes sometimes sneak in umami boosters that can be problematic — here, tamari and lime do all that heavy lifting naturally. Thai chilies or a serrano pepper are optional, so you can dial the heat up or down depending on your crowd. Serve it straight from the bowl with butter lettuce cups or a scoop of jasmine rice, and don't skip the extra rice powder on the table — it's the finishing touch that makes every bite pop.
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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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