Paraben Free Vegan Tofu Larb
This vibrant Thai-inspired salad is bold, herby, and packed with contrasting textures that make every bite genuinely exciting. 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 clings to every piece. The real secret weapon is the toasted jasmine rice powder — dry-toasted until deeply nutty and ground coarse — which adds a smoky, crunchy finish you simply cannot replicate with a store-bought shortcut. Fresh mint, cilantro, lemongrass, shallots, and green onions pile on layers of brightness that keep the whole dish feeling light despite how satisfying it is. Because every component here is a whole, recognizable ingredient with no hidden additives or synthetic preservatives, it's a naturally clean recipe that doesn't require any label-reading anxiety. Serve it scooped into butter lettuce cups for a fresh, handheld meal, or spoon it over steamed jasmine rice when you want something a little more substantial. It's the kind of dish that tastes like it took serious effort but comes together with a skillet, a mortar and pestle, and a handful of fresh herbs.
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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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