Vegetarian 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 sacrificing a thing. The secret weapon is the toasted rice powder, made by dry-toasting jasmine rice until nutty and golden before grinding it coarse, which adds a subtle crunch and earthy depth you simply can't get from a bottle. Crumbled extra-firm tofu gets seared in a hot skillet until the edges are crisp and golden, giving it a satisfying texture that soaks up the punchy lime-tamari dressing beautifully. Fresh mint, cilantro, lemongrass, shallots, and green onions pile in to create that signature herbaceous brightness that makes larb so addictive. A hit of red pepper flakes and optional Thai chilies bring the heat, while the dressing balances everything with just enough tang and a whisper of sweetness. Spoon it into butter lettuce cups for a light, fresh presentation, or serve it over steamed jasmine rice when you want something more substantial. It's the kind of recipe that feels restaurant-worthy but comes together in one bowl with straightforward, easy-to-find ingredients.
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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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