Nitrate & Nitrite Free Vegan Tofu Larb
This vibrant Thai-inspired salad is bold, herby, and packed with contrasting textures that make every bite genuinely exciting. Crumbled tofu gets crisped up in a hot skillet until golden and dry, then tossed while still warm in a punchy lime and tamari dressing that soaks right in. The real secret weapon is the toasted rice powder — jasmine rice dry-toasted until nutty and golden, then ground coarse — which adds a subtle crunch and depth you won't find in any bottled seasoning. Fresh mint, cilantro, lemongrass, shallots, and green onions pile on layers of brightness that keep the whole dish feeling light even as the flavors hit hard. Because everything here is built from whole, fresh ingredients with no cured meats or processed components, there's nothing to second-guess about what's going into the bowl. Serve it scooped into crisp butter lettuce cups or alongside steamed jasmine rice for a complete meal that comes together faster than you'd expect.
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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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