This vegan larb is made with crumbled stir-fried tofu tossed with fresh herbs and served over crisp lettuce leaves. It's savory, a little spicy, tangy, and super refreshing. Best of all, this Thai-inspired salad comes together in about 30 minutes!
Are you familiar with larb? I was not until recently, and frankly, I initially wrote it off as something I wasn't interested in. It's a meat salad, after all. I like my salads made of vegetables, thank you very much. Give me a good vegan Caesar salad, vegan antipasto salad, or a nice plate of fattoush.
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I can admit it now: I was all wrong. If I ignored every meat-centric dish that came to my attention, what would I have to veganize?
So let me familiarize you. Larb is a dish with roots in Thailand and Laos. It normally starts with ground chicken or pork, stir-fried with savory seasonings and toasted jasmine rice powder, then tossed with fresh herbs. For this vegan larb, we're using crumbled tofu instead of meat and bumping up the seasonings for extra flavor.
I've never had traditional larb, but I promise you that this vegan larb is savory and refreshing, totally meal-worthy, and basically a total flavor explosion. You’ll especially love it for dinner on warm summer days, and it can be ready in about 30 minutes!
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Jasmine rice. This variety of aromatic long grain rice is traditionally used in larb. You could technically use another variety of white rice, but you might not get quite the same flavor.
- Vegetable oil. You can use any neutral high-heat oil you like, such as peanut, corn, or avocado oil.
- Shallots.
- Tofu. Super-firm tofu works best, but extra-firm will do in a pinch.
- Soy sauce. Tamari and liquid aminos will also work.
- Dark soy sauce. This more concentrated type of soy sauce will intensify the flavor of your vegan larb. You may need to grab it from an Asian market or online.
- Brown sugar. We're using organic brown sugar, since conventional brown sugar is often processed using animal bone char.
- Thai chili pepper. This might also be labeled as a bird's eye chili pepper at the grocery store. They pack a lot of heat for being really tiny (they're quite adorable!). If you can't find one, use another hot chili pepper, such as a serrano.
- Lime juice. Make sure your lime juice is freshly squeezed for maximum flavor.
- Cilantro.
- Fresh mint.
- Scallions.
- Accompaniments. Larb is traditionally served over or wrapped in lettuce leaves, preferably Boston or Bibb, so don't skip these. Some chopped sweet peppers and sliced cucumbers are also great with larb, but totally optional.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Toast the rice. Place it in your wok or skillet over medium heat, then toast it for a few minutes, until it starts to darken. Swirl the pan occasionally to redistribute the rice and ensure even cooking.
Step 2: Grind the rice. I like to use a coffee grinder for this, but a mini food processor or mortar and pestle will also work. Grind it to a powder.
Step 3: Cook the shallots. Heat your oil in a wok or skillet, then add about ½ cup of sliced shallots — make sure to reserve about ¼ cup to keep raw. Stir-fry the shallots until they begin to brown and crisp. Remove them from the wok when they're done, but leave the oil.
Step 4: Cook the tofu. Add crumbled tofu to the wok. Let it sit for a minute or two, then stir. Keep doing this until it starts to brown and get crispy in spots.
Step 5: Season the tofu. Stir together your soy sauce, dark soy sauce, and brown sugar, then pour it over the tofu. Stir everything up and cook the mixture for another minute or two.
Step 6: Add rice powder and chili pepper. Stir in your ground rice and Thai chili, then continue cooking the mixture for a few minutes, adding water if it seems too dry — the rice powder can be drying!
Step 7: Finish the dish. Take your wok off the heat, then add the cooked and raw shallots, fresh cilantro, mint, and scallions.
Step 8: Serve. Your vegan larb is ready to enjoy! Pile it onto lettuce leaves and optionally add some chopped sweet peppers and sliced cucumbers. Dig in!
Variations
- Skip the greens. Instead, serve the tofu mixture over rice or noodles. It would be excellent with my coconut rice.
- Add some crunch. Top your larb with chopped roasted peanuts, cashews, or sesame seeds.
- Turn up the heat. One Thai chili will give the dish a mild kick. You're welcome to use more if you like it extra spicy, or add some hot sauce or chili crisp.
- Vegan "pork" larb. This recipe is really modeled after chicken larb. If you want to make a vegan pork-style larb, add a teaspoon or two of liquid smoke.
Frequently Asked Questions
Yes! Replace the soy sauce and dark soy sauce with gluten-free tamari. You may need to increase the amount slightly — taste and adjust as needed.
Nope! Just drain any water in the package.
The toasted rice powder adds a nutty flavor and some texture. It also helps the larb absorb flavors from the seasonings.
It should have some texture, but shouldn't be excessively gritty. You can remedy this by adding some extra water and/or letting the larb sit for a few minutes to allow the rice to absorb liquid from the tofu.
Store leftover vegan larb in an airtight container in the fridge for up to four days. Store the lettuce leaves separately to keep them crisp. My favorite way to reheat the tofu is by placing it in a microwave-safe bowl, covering it with a damp paper towel, then microwaving. You can also heat it up in a skillet, adding a few splashes of water if needed.
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Vegan Larb
Ingredients
- ¼ cup jasmine rice
- 2 tablespoons vegetable oil
- ¾ cup thinly sliced shallots (about 2 to 3 shallots), divided
- 1 (16 ounce/454 gram) package super-firm tofu, crumbled
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon organic brown sugar
- 1 Thai chili pepper, minced
- 2 tablespoons lime juice
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
- 2 scallions, sliced
For Serving
- Boston or Bibb lettuce leaves
- Sliced cucumber (optional)
- Chopped sweet peppers (optional)
Instructions
- Place a large wok or skillet over medium heat and add the rice. Toast the rice for 3 to 4 minutes, gently swirling the wok occasionally, until the grains begin to turn golden brown and fragrant.
- Transfer the rice to a mini food processor or coffee grinder, then grind it to a powder. Set it aside.
- Add the oil to the wok and place it over medium-high heat. Give the oil a minute to heat up, then add about ½ cup of the sliced shallots, reserving the remaining ¼ cup of shallots. Stir-fry the shallots for about 2 minutes, stirring constantly, until softened and lightly browned, with some crisp edges forming. Remove the shallots from the wok, leaving the oil, and transfer them to a plate.
- Add the crumbled tofu to the wok. Let the tofu sit, undisturbed, for a minute or two, then stir. Continue this process for 5 to 7 minutes, until the tofu starts to brown and crisp in spots.
- While the tofu cooks, stir the soy sauce, dark soy sauce, and brown sugar together in a small bowl. Add the mixture to the tofu after it has started to brown, then cook the mixture for 1 to 2 minutes more, stirring constantly, until the liquid begins to reduce.
- Add the rice powder and Thai chili to the wok. Stir well to coat the tofu with the powder and continue to cook the mixture for 1 to 2 minutes. Add up to ¼ cup of water if the mixture seems too dry.
- Remove the wok from heat. Stir in the cooked shallots, the reserved uncooked shallots, lime juice, cilantro, mint, and scallions. Taste-test the mixture and adjust any seasonings to your liking.
- Serve over lettuce leaves and garnish with cucumber slices and sweet peppers, if desired.
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