Pistachio Free Vegan Tofu Larb
Bright, herby, and packed with bold Southeast Asian flavors, this vegan larb delivers everything you want from the classic Thai-Lao dish — tangy lime, fresh mint and cilantro, fragrant lemongrass, and a satisfying kick of heat. The real secret weapon here is the toasted jasmine rice powder, which gets ground to a coarse, nutty dust and stirred right into the salad for a texture that's genuinely unlike anything else. Crumbled extra-firm tofu stands in for the traditional meat beautifully, crisping up in a hot skillet until golden and dry so it soaks up every bit of that punchy tamari-lime dressing. The whole thing comes together in one bowl, tossed with shallots, green onions, and optional Thai chilies for as much fire as you like. Every ingredient in this recipe is naturally free from tree nuts, so there's zero need to scrutinize labels or worry about hidden additions sneaking in. Serve it wrapped in cool butter lettuce leaves or spooned over steamed jasmine rice for a meal that feels fresh, vibrant, and completely satisfying.
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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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