Larb Tofu (Vegan Minced “Meat” Salad) – Fresh, Zesty, and Protein-Packed

Larb tofu brings the bright, punchy flavors of Thai and Lao cuisine to the plant-based table. It’s savory, citrusy, and full of fresh herbs, with a satisfying “minced meat” texture made from crumbled tofu. This version keeps everything vegan without losing the spirit of classic larb.

It’s quick to make, easy to customize, and perfect for a light lunch or a refreshing dinner. Serve it with warm rice or crisp lettuce leaves and you’re set.

Why This Recipe Works

This recipe uses firm or extra-firm tofu to mimic the crumbly, meaty texture of traditional larb. Toasted rice powder adds a nutty aroma and helps the flavors cling to every bite.

A mix of lime juice, soy sauce, and a touch of sugar delivers that signature salty-tangy balance. Fresh herbs like mint and cilantro bring brightness and lift. It’s fast, flavorful, and uses simple pantry ingredients with a few fun twists.

What You’ll Need

• Tofu: 14 oz (400 g) firm or extra-firm tofu, pressed and crumbled
• Shallots: 2 small, thinly sliced
• Green onions: 2, thinly sliced
• Fresh herbs: 1 cup loosely packed mint and cilantro leaves, chopped
• Lime juice: 3–4 tablespoons, fresh
• Soy sauce or tamari: 2–3 tablespoons (use tamari for gluten-free)
• Vegan “fish” sauce (optional): 1 tablespoon for extra depth
• Sugar: 1–2 teaspoons (coconut sugar or white sugar)
• Chili flakes or ground chili: 1–2 teaspoons, to taste
• Toasted rice powder: 1–2 tablespoons (homemade or store-bought)
• Neutral oil: 1 tablespoon (canola, sunflower, or avocado)
• Salt and black pepper: To taste
• Optional add-ins: Thinly sliced cucumber, shredded cabbage, or lettuce leaves for serving
• To serve: Steamed jasmine or sticky rice, or lettuce cups

Instructions

1. Press and crumble the tofu. Wrap the tofu in a clean kitchen towel and press gently for 10–15 minutes to remove excess moisture.

   Crumble it into small, “minced” pieces with your hands or a fork.

2. Make toasted rice powder (if not using store-bought). Toast 2–3 tablespoons of raw sticky rice or jasmine rice in a dry pan over medium heat, stirring until golden and fragrant, 5–7 minutes. Cool, then grind into a coarse powder using a spice grinder or mortar and pestle.
3. Sauté the tofu. Heat oil in a large skillet over medium-high heat. Add the crumbled tofu and a pinch of salt.

   Cook, stirring occasionally, until lightly browned and a bit chewy, about 6–8 minutes.
4. Season the base. Reduce heat to low. Stir in soy sauce (and vegan fish sauce, if using), sugar, and a few grinds of black pepper. Toss to coat.

   Turn off the heat and let it cool slightly; you want it warm, not sizzling.

5. Add aromatics and herbs. In a large bowl, combine the warm tofu with shallots, green onions, mint, and cilantro. Sprinkle in the chili flakes and toasted rice powder.
6. Balance with lime. Add lime juice and toss gently. Taste and adjust: more lime for brightness, more soy for salt, more sugar for balance, or more chili for heat.
7. Serve. Spoon into lettuce cups or serve alongside steamed rice.

   Garnish with extra herbs and a pinch of toasted rice powder if you like.

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days. The herbs will soften, but the flavors meld nicely. For best texture, keep the herbs and toasted rice powder separate and fold them in just before serving.

Avoid freezing; tofu changes texture and the fresh flavors dull.

Why This is Good for You

• Protein-rich: Tofu provides complete plant protein to keep you satisfied.
• Fresh herbs: Mint and cilantro add antioxidants and help the dish taste light and clean.
• Lower in oil: A quick sauté is all you need, keeping the dish lean.
• Customizable heat and sodium: You control the chili and soy sauce to fit your needs.
• Naturally dairy-free and egg-free: Ideal for vegan and lactose-intolerant eaters.

Pitfalls to Watch Out For

• Skipping the tofu press: Excess moisture prevents browning and dilutes flavor.
• Overcooking the aromatics: Shallots and herbs should stay fresh and crisp; add them off heat.
• Too much liquid: Lime and soy can pool at the bottom. Add toasted rice powder gradually to thicken and bind.
• Under-seasoning: Larb should be bold. Taste and tweak the trifecta: salty, sour, slightly sweet.
• Using silken tofu: It won’t crumble or brown properly.

  Stick with firm or extra-firm.

Variations You Can Try

• Mushroom boost: Sauté finely chopped mushrooms with the tofu for extra umami.
• Tempeh larb: Crumble tempeh and cook as you would the tofu for a nuttier flavor.
• Herb swap: Add Thai basil for a peppery note, or sub dill for a fresh twist.
• Citrus mix: Use a splash of rice vinegar with lime for layered acidity.
• Gluten-free: Use tamari and check your vegan fish sauce is gluten-free.
• Low-heat version: Swap chili flakes with mild chili powder or omit and serve with chili on the side.
• Crispy tofu: For extra texture, bake crumbled tofu at 400°F (200°C) for 15–20 minutes before tossing.

FAQ

What is toasted rice powder and can I skip it?

Toasted rice powder is ground toasted rice that adds fragrance, texture, and helps bind the salad. It’s a classic larb component and highly recommended. If you must skip it, the dish will still taste good, but you’ll lose that signature nutty note.

Can I make this oil-free?

Yes.

Dry-sauté the crumbled tofu in a nonstick pan. It may brown a bit less, but the flavors will still pop, especially if you press the tofu well.

How do I serve larb tofu?

It’s great with warm jasmine rice or sticky rice, or scooped into crisp lettuce leaves. Add sliced cucumber, cabbage, or herbs on the side for crunch and freshness.

How spicy should it be?

That’s up to you.

Start with a small amount of chili, taste, and build. Traditional versions can be spicy, but this recipe is flexible.

What can I use instead of vegan fish sauce?

Soy sauce or tamari works fine. For extra depth, add a dash of mushroom seasoning, seaweed flakes, or a splash of coconut aminos.

Can I prepare it ahead of time?

You can cook and season the tofu ahead, then chill it.

Add herbs, lime, and toasted rice powder right before serving to keep everything bright and crisp.

Is this authentic larb?

This version respects the core flavors and technique but is adapted to be fully vegan. Traditional larb typically uses meat and fish sauce. The spirit is the same: bold, fresh, and herb-forward.

Wrapping Up

Larb tofu is a fast, flavor-packed salad that checks all the boxes: tangy, savory, herby, and satisfying.

With a handful of simple ingredients and a few smart steps, you’ll have a dish that feels restaurant-worthy and weeknight-easy. Keep the flavors big, the herbs fresh, and the lime generous. It’s a go-to recipe you’ll return to whenever you want something bright and nourishing.