Xanthan Gum Free Vegan Tofu Larb
Bright, herby, and packed with bold Southeast Asian flavors, this plant-based take on the classic Thai-Lao salad delivers serious depth without a single processed additive or stabilizer in sight. That matters more than you might think — many store-bought sauces and seasoning blends sneak in thickening agents that can be hard to spot on a label. Here, every component is clean and straightforward: pressed tofu, fresh lime juice, tamari, and a generous pile of mint, cilantro, shallots, and lemongrass. The real secret weapon is the toasted jasmine rice powder, which you make yourself in a dry skillet and grind to a coarse, nutty dust that adds crunch and a subtle roasted flavor no store-bought shortcut can replicate. Crisping the crumbled tofu until golden and dry gives it a satisfying chew that soaks up the punchy lime-tamari dressing beautifully. Served in cool butter lettuce cups or alongside steamed rice, this dish is the kind of thing that tastes like it took way more effort than it actually did.
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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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