Seeds Free Vegan Tofu Larb
This vibrant Thai-inspired salad is bright, herby, and packed with bold flavor from fresh lime juice, lemongrass, and a generous handful of mint and cilantro. Crumbled extra-firm tofu gets pan-fried until golden and crisp, giving it a satisfying texture that holds up beautifully against the punchy tamari and lime dressing. The real secret weapon here is the toasted rice powder — jasmine rice dry-toasted until nutty and golden, then ground to a coarse, fragrant dust that adds a subtle crunch and depth you won't find in any bottled seasoning. For anyone navigating a seeds-free diet, this dish is a genuinely exciting find, since larb recipes can sometimes call for sesame oil or sesame-based condiments that are off the table — here, a neutral oil and tamari keep everything clean and compliant. The dressing is whisked together in minutes, and the whole salad comes together in one big bowl with no complicated techniques. Serve it tucked into butter lettuce cups or alongside steamed jasmine rice for a meal that feels fresh, festive, 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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