Pregnancy Friendly Vegan Tofu Larb
This vibrant Thai-inspired salad is bright, herby, and deeply satisfying — the kind of dish that makes plant-based eating feel genuinely exciting rather than like a compromise. Extra-firm tofu gets crumbled and pan-fried until golden and crisp, giving it a hearty, meaty texture that holds up beautifully against the punchy lime-and-tamari dressing. The real secret weapon is the toasted rice powder, which adds a nutty, slightly smoky crunch you simply cannot get from a bottle. Fresh mint, cilantro, shallots, lemongrass, and green onions pile in to create layers of flavor that feel restaurant-worthy with very little effort. Because this recipe leans on whole, recognizable ingredients — no processed mystery sauces or cured meats — it's a genuinely reassuring choice when you're being more mindful about what goes on your plate. The optional Thai chilies can easily be dialed back or skipped entirely, so you stay in full control of the heat level. Serve it scooped into cool butter lettuce cups or alongside steamed jasmine rice for a complete, nourishing meal that's as fun to eat as it is to put together.
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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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