Vegan Larb
This vegan larb is made with crumbled stir-fried tofu tossed with fresh herbs and served in 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!
Servings: 4
Calories: 218kcal
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.
Nutrition
Calories: 218kcal | Carbohydrates: 23g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 835mg | Potassium: 470mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1067IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 3mg