Tree Nut Free Vegan Tofu Larb

Total time35 min

Prep time20 min

Cook time15 min

Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply savory — and this plant-based version absolutely delivers. Crumbled extra-firm tofu gets crisped up in a hot skillet until golden and almost meaty in texture, then tossed in a punchy lime-and-tamari dressing that soaks into every uneven edge. The real secret weapon here is the toasted jasmine rice powder, which you make yourself in a dry skillet and grind to a coarse, nutty dust that adds an irreplaceable crunch and depth to the finished salad. Fresh mint, cilantro, shallots, lemongrass, and green onions pile in to create that signature herby freshness that makes larb so addictive. For anyone navigating tree nut allergies, this recipe is naturally free of almonds, cashews, and the rest — no substitutions needed, no label-scanning anxiety. Serve it tucked into butter lettuce cups for something light and refreshing, or spoon it over steamed jasmine rice when you want something more substantial. It's the kind of bold, flavor-forward cooking that makes plant-based eating feel genuinely exciting.

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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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