Yeast Free Vegan Tofu Larb
Bright, herby, and packed with bold Southeast Asian flavors, this tofu larb is the kind of dish that makes you forget you're eating something so clean and wholesome. Crumbled extra-firm tofu gets pan-crisped until golden and dry, giving it a satisfying texture that soaks up the punchy lime-tamari dressing beautifully. The real secret weapon here is the toasted jasmine rice powder — a few minutes in a dry skillet transforms plain grains into a nutty, coarse seasoning that adds crunch and depth you simply can't replicate with a store-bought shortcut. Fresh mint, cilantro, lemongrass, shallots, and green onions pile in to create that signature larb brightness, while red pepper flakes and optional Thai chilies bring the heat. Because the dressing is built entirely from lime juice, tamari, and sugar, there's no fermented or yeast-derived ingredient in sight, making this a genuinely worry-free version of a dish that can sometimes rely on fish sauce or other tricky condiments. Serve it straight from the bowl with butter lettuce cups or alongside steamed jasmine rice for a meal that feels festive enough for company but easy enough for a 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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