Pork Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply satisfying — and this tofu version absolutely delivers on all of it. The star move here is the toasted rice powder, made by dry-toasting jasmine rice until nutty and golden, then grinding it coarse. That powder adds a subtle crunch and earthy depth that you simply cannot fake with a shortcut. Crumbling the extra-firm tofu into rough, uneven pieces means it crisps up beautifully in the skillet, giving you those golden, chewy bits that soak up the punchy lime-tamari dressing like a dream. Fresh mint, cilantro, lemongrass, shallots, and green onions pile in to create that signature herbaceous explosion the dish is known for. Because every ingredient here is plant-based and naturally free of pork in any form, there's no need to scrutinize labels or swap anything out — it's straightforwardly clean from start to finish. Scoop it into butter lettuce cups or pile it over sticky rice, and dinner is done.
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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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