Shellfish Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply savory — and this tofu version absolutely delivers on all of them. Crumbled extra-firm tofu gets pan-fried until golden and crisp, then tossed in a punchy lime-tamari dressing that soaks into every irregular little piece. The real secret weapon here is the toasted jasmine rice powder, which adds a nutty, almost smoky crunch that you genuinely cannot replicate with anything else. Fresh mint, cilantro, lemongrass, shallots, and green onions pile in to make the whole bowl feel alive and aromatic. Traditional larb recipes sometimes call for fish sauce or shrimp paste, which can be a minefield if you're avoiding shellfish-derived ingredients — this one sidesteps all of that entirely through tamari and lime, and the flavor is still bold and complex. Serve it scooped into butter lettuce cups for something light and fresh, or spoon it over steamed jasmine rice when you want something more substantial. It comes together in one skillet and a mixing bowl, which makes cleanup about as painless as the cooking itself.
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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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