Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and deeply savory — and this plant-based version delivers all of that without compromise. Extra-firm tofu gets crumbled into rough, uneven pieces and pan-fried until golden and crisp, giving it a satisfying texture that soaks up the punchy lime-and-tamari dressing beautifully. The real secret weapon here is the toasted rice powder, made by dry-toasting jasmine rice and grinding it to a coarse, nutty dust that adds a subtle crunch and depth you simply can't fake with a store-bought shortcut. Fresh mint, cilantro, lemongrass, shallots, and green onions pile in to make every bite fragrant and lively, with Thai chilies on standby for anyone who wants to turn up the heat. The dressing comes together in seconds — just lime juice, tamari, a pinch of sugar, and red pepper flakes — and the whole dish is ready to serve in well under 30 minutes. Scoop it into butter lettuce cups for a light, fresh presentation or spoon it over steamed jasmine rice when you want something more substantial. This one makes four generous servings and is the kind of recipe that genuinely earns a permanent spot in your weeknight rotation.
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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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