LunchDinnerMain Course

Vegan Tofu Larb

Name: Vegan Tofu Larb
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: laotian, thai
Ingredients: 400 g extra-firm tofu pressed and crumbled; 2 pcs shallot thinly sliced; 0.5 cup fresh mint leaves chopped; 0.5 cup fresh cilantro chopped; 2 pcs green onion thinly sliced; 3 tbsp lime juice freshly squeezed; 2 tbsp soy sauce or tamari for gluten-free; 1 tbsp toasted rice powder; 0.5 tsp chili flakes or to taste; 1 tsp brown sugar; 1 tbsp vegetable oil; 1 pcs lettuce leaf for serving; 1 pcs cucumber slice for serving; 1 cup sticky rice cooked, for serving

This vegan take on the classic Laotian dish features crumbled tofu sautéed with aromatic herbs and spices. It's a light, flavorful, and satisfying meal, perfect for a quick lunch or dinner. Serve with fresh lettuce cups and sticky rice.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 337 kcal

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gextra-firm tofu, pressed and crumbled
2 pcsshallot, thinly sliced
0.5 cupfresh mint leaves, chopped
0.5 cupfresh cilantro, chopped
2 pcsgreen onion, thinly sliced
1 tbspvegetable oil

dressing

3 tbsplime juice, freshly squeezed
2 tbspsoy sauce, or tamari for gluten-free
1 tbsptoasted rice powder
0.5 tspchili flakes, or to taste
1 tspbrown sugar

accompaniment

1 pcslettuce leaf, for serving
1 pcscucumber slice, for serving
1 cupsticky rice, cooked, for serving

Equipment

large skillet · wok · whisk · mixing bowl

The method

Step by step

1
Heat the vegetable oil in a large skillet or wok over medium-high heat.
About 1 min
2
Add the crumbled tofu to the hot pan and cook, stirring occasionally, until it is golden brown and slightly crispy, about 8-10 minutes.
About 10 min
Cook’s note: Pressing the tofu thoroughly before crumbling helps achieve a better texture.
3
While the tofu cooks, prepare the dressing by whisking together the lime juice, soy sauce, toasted rice powder, chili flakes, and brown sugar in a small bowl.
About 3 min
4
Remove the cooked tofu from the heat and transfer it to a large mixing bowl.
About 1 min
5
Add the sliced shallot, chopped mint, chopped cilantro, and sliced green onion to the bowl with the tofu.
About 2 min
6
Pour the prepared dressing over the tofu and herb mixture.
7
Toss everything gently until all ingredients are well combined and coated with the dressing.
About 1 min
Cook’s note: Taste and adjust seasoning if needed, adding more lime juice, soy sauce, or chili flakes to your preference.
8
Serve the vegan tofu larb immediately with fresh lettuce leaves, cucumber slices, and sticky rice.

Per serving

Nutrition

71%Score

Calories: 336.9kcal
Protein: 13.8g
Carbs: 53.1g
Fat: 8.9g
Fibre: 2.6g
Sugar: 4.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover larb in an airtight container in the refrigerator.

Reheating

This dish is best enjoyed fresh or at room temperature; reheating is not recommended as it may alter the texture of the herbs.