Mustard Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply satisfying — and this plant-based version delivers all of that without compromise. Crumbled extra-firm tofu gets pan-fried until golden and crisp, giving you that meaty, chewy texture that makes the dish so craveable. The dressing is built on fresh lime juice, tamari, and a pinch of sugar, so every bite is tangy and savory with just the right edge of heat from red pepper flakes and optional Thai chilies. What really sets this apart is the toasted jasmine rice powder — it takes only a few minutes to make but adds a nutty, slightly smoky crunch that you simply cannot skip. Handfuls of fresh mint, cilantro, shallots, lemongrass, and green onions round everything out with layers of fragrance and brightness. For anyone navigating a mustard-free lifestyle, this recipe is naturally in the clear — the dressing relies entirely on citrus and tamari, with no condiments or spice blends that typically sneak mustard in. Scoop it into butter lettuce cups or pile it over sticky rice for a meal that feels like a genuine restaurant-quality experience made right at home.
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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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