Rye Free Vegan Tofu Larb

Total time35 min

Prep time20 min

Cook time15 min

This vibrant Thai-inspired salad is bright, herby, and packed with bold flavors that hit every note — tangy lime, savory depth, fresh mint, and a slow-building heat from chilies and red pepper flakes. Crumbled extra-firm tofu gets pan-crisped until golden and dry, giving it a satisfying texture that soaks up the punchy tamari-lime dressing beautifully. The real secret weapon here is the toasted jasmine rice powder, which adds a nutty, slightly smoky crunch that ties the whole dish together. Every ingredient in this recipe is naturally free from rye and rye derivatives — the tamari stands in for any soy sauce that might contain grain fillers, so the dressing is clean and safe without any compromise on flavor. Lemongrass, shallots, cilantro, and fresh mint make this feel genuinely restaurant-worthy, yet it comes together in one bowl with minimal fuss. Serve it tucked into crisp butter lettuce cups or alongside steamed jasmine rice for a complete meal that's as fun to eat as it is to make.

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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
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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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