Oats Free Vegan Tofu Larb
Bright, herby, and packed with bold Southeast Asian flavors, this plant-based larb is the kind of dish that makes you rethink what a salad can be. Crumbled extra-firm tofu gets pan-fried until golden and crisp, then tossed in a punchy dressing of fresh lime juice, tamari, and red pepper flakes that soaks into every craggy edge. The real secret weapon is the toasted jasmine rice powder — dry-toasted in a skillet and ground to a coarse, nutty dust — which adds a subtle crunch and depth that ties the whole bowl together. Fresh mint, cilantro, shallots, lemongrass, and green onions pile on layers of fragrance and texture that feel lively and restaurant-worthy. For anyone avoiding oats, this recipe is naturally in the clear — every component is built from fresh produce, rice, and pantry staples with zero hidden grain concerns. Serve it tucked into butter lettuce cups or alongside steamed jasmine rice for a meal that's as satisfying as it is vibrant. It comes together quickly and tastes even better eaten right away while the herbs are still fresh and the tofu still has a little crunch.
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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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