Walnut Free 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. Crumbled extra-firm tofu gets pan-fried until golden and a little crispy, giving it the satisfying chew and texture that makes this salad so addictive. The dressing is a punchy mix of fresh lime juice, tamari, and red pepper flakes that soaks right into the warm tofu, pulling everything together beautifully. What really sets this apart is the toasted jasmine rice powder — it's a traditional touch that adds a subtle nuttiness and irresistible crunch you simply can't skip. Fresh mint, cilantro, shallots, lemongrass, and green onions round out the bowl with layers of fragrance and bite. The whole thing comes together in one skillet and one bowl, making it as practical as it is impressive. Spoon it into butter lettuce cups or pile it over sticky rice for a meal that feels special on any weeknight.
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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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