Nutmeg Free Vegan Tofu Larb
This vibrant Thai-inspired salad is bold, bright, and packed with the kind of flavors that make you want to eat straight from the bowl. Crumbled tofu gets crisped up in a hot skillet until golden and satisfyingly chewy, then tossed in a punchy lime-tamari dressing with shallots, fresh mint, cilantro, lemongrass, and green onions. The real secret weapon is the toasted jasmine rice powder — dry-toasted until deeply golden and ground to a coarse, nutty dust — which adds a subtle crunch and earthy depth that ties the whole dish together. Warm spices like nutmeg have no place here, and honestly, they're not missed for a single second; the heat comes entirely from red pepper flakes and optional Thai chilies, keeping the flavor profile clean and intentional. Serve it scooped into butter lettuce cups for a light, fresh bite, or pile it over sticky jasmine rice when you want something more substantial. It comes together quickly and tastes like something you'd order at a great restaurant, but made entirely in your own kitchen.
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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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