Turmeric Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply satisfying — and this plant-based version delivers all of that without compromise. The tofu gets crumbled into rough, uneven pieces and pan-fried until genuinely golden and crisp, giving it the kind of texture that makes you forget you're not eating meat. A punchy dressing of fresh lime juice, tamari, and red pepper flakes ties everything together, while shallots, mint, cilantro, lemongrass, and green onions pile on layers of fragrance and freshness. The real secret weapon here is the toasted jasmine rice powder — dry-toasted until nutty and golden, then coarsely ground — which adds a subtle crunch and earthy depth that you simply can't replicate with a shortcut. Many spice blends and pre-made sauces sneak in anti-inflammatory powders that can be hard to spot on labels, so building this dressing from scratch with whole, simple ingredients keeps everything clean and controlled. Serve it tucked into butter lettuce cups for a light, handheld meal, or spoon it over steamed jasmine rice when you want something more substantial. Either way, it comes together fast and tastes like something you'd order at a really good restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!