Wheat Free Vegan Tofu Larb
Larb is one of those dishes that hits every note at once — bright, herby, spicy, and satisfying in a way that feels both light and deeply flavorful. This version builds its bold character from fresh lime juice, lemongrass, shallots, and a generous handful of mint and cilantro, so every bite is alive with fragrance. The secret weapon is the toasted jasmine rice powder, which gets ground to a coarse, nutty dust and stirred right into the salad for a subtle crunch that no store-bought shortcut can replicate. Crumbled extra-firm tofu is crisped in a hot skillet until golden and dry, giving it a satisfying chew that holds up beautifully against the punchy dressing. The dressing itself leans on tamari instead of soy sauce, which is the key move here — tamari is naturally brewed without wheat, so the whole dish stays completely safe without any ingredient swaps or compromises on flavor. Served straight from the bowl with butter lettuce cups or a scoop of steamed jasmine rice, this comes together fast and tastes like something you'd order at your favorite Southeast Asian restaurant.
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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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