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Larb Tofu: A Refreshing Vegan Take on a Thai Classic
If you’re looking for a vegan dish that’s bursting with flavor, texture, and freshness, look no further than Larb Tofu. This plant-based twist on the traditional Thai chicken larb is light, zesty, and totally satisfying. Trust me, once you’ve tried it, you’ll be adding it to your regular rotation.
The magic of larb lies in its perfect balance of flavors—tangy lime juice, a hint of spice, and the savory nuttiness of roasted rice powder. And let me tell you, the roasted rice powder is everything in this dish. It adds a subtle, nutty aroma and a touch of texture that ties all the ingredients together. Honestly, you can never have too much of it!
Speaking of rice powder, you might be wondering where to find it. The good news is you can pick some up online (Amazon has it!) or at your local Asian supermarket. Purists might toast and grind their own, but honestly I don’t have that extra time to do that. The pre-made version works perfectly and saves you time.
Now let’s talk about the tofu. It’s the perfect protein-packed base for this salad. Tossed with lime juice, Korean chili flakes (which add a vibrant, smoky heat), and a medley of aromatic herbs, the tofu soaks up all those incredible flavors. And here’s the secret weapon: fresh mint leaves and cilantro (or culantro if you can find it). They bring an irresistible brightness and herbaceous kick that take the dish to the next level. Each bite bursts with refreshing flavors that balance the spice and tang.
Pair it all with crisp cabbage leaves for a satisfying crunch, and you’ve got a salad that feels both indulgent and light.
What I love most about this dish is how healthy it is. High in protein, low in calories, and packed with fresh herbs and spices, it has an incredible taste while being super nutritious. Plus, it’s vegan and gluten-free, so it’s a dish that just about everyone can enjoy.
Larb Tofu is more than just a salad—it’s an explosion of textures and flavors that’s refreshing, satisfying, and oh-so-addictive. If you’re ready to mix up your salad game, give this recipe a try. And don’t skimp on the roasted rice powder or the fresh mint and cilantro—they’re the secret ingredients that make this dish unforgettable.
Larb Tofu Salad
Ingredients
Ingredients:
- 3 14 oz medium firm tofu
- 2 Tbsp kosher salt
- 1 Tbsp black pepper
Dressing:
- 1 cup shallots, sliced, soaked in ice cold water for 10 minutes then remove from water
- 2 Tbsp fish sauce
- 2 green onion stalks, chopped
- ¼ cup mint leaves, chopped
- 1 cup rice powder
- ½ cup gochugaru (Korean chili flakes)
- 1 zest of whole lime
- 1 cup lime juice, around 2 limes
- 2 Tbsp sugar
- ¼ cup culantro or cilantro, chopped
- ¼ cup Thai chili peppers, chopped
Garnish:
- mint leaves
Instructions
- Pat dry tofu with paper towel then add them to a mixing bowl.
- Sprinkle salt and pepper on tofu blocks.
- In a small bowl, mix all the dressing ingredients together.
- Pour dressing mix over tofu.
- With gloves, or using a spoon, mix dressing into tofu by gently crumbling tofu into dressing. Do not overwork this or the tofu will get too mushy.
- Garnish with mint leaves.
- Serve with your choice of romaine lettuce, cabbage or endives and eat it like a lettuce wrap. My personal preference is cabbage.
Nutrition
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