Thai Tofu Larb Recipe
Easy vegan Thai Tofu Larb is fresh, tangy, and bursting with Thai flavors! Ready in just 20 minutes, serve in crisp lettuce cups for a light meal or appetizer.
How to Make the Best Thai Tofu Larb
Thai Tofu Larb is a vibrant, refreshing dish that’s perfect for warm weather dining or whenever you’re craving bold Southeast Asian flavors. This vegan version swaps the traditional ground meat for crispy crumbled tofu, creating a satisfying protein-packed base that absorbs all those incredible Thai aromatics—lemongrass, lime, fish sauce, and fresh herbs.
What makes larb so special is the balance of flavors: tangy lime juice, savory fish sauce, a touch of sweetness, and the aromatic punch of fresh herbs like mint, cilantro, and Thai basil. The toasted rice flour adds a subtle nuttiness and helps thicken the dressing slightly, coating every morsel of tofu with flavor. Served in crisp lettuce cups with cool cucumber and peppery radish slices, it’s light yet incredibly satisfying.
Whether you serve this as an appetizer for guests or as a light main course for two, Thai Tofu Larb comes together in under an hour and most of that time is hands-off cooling. It’s the kind of dish that looks impressive but is surprisingly simple to prepare—perfect for elevating your weeknight dinner routine.
Thai Tofu Larb
Easy vegan Thai Tofu Larb is fresh, tangy, and bursting with Thai flavors! Ready in just 20 minutes, serve in crisp lettuce cups for a light meal or appetizer.
Ingredients
Tofu
Aromatics & Sauce
Fresh Herbs
For Serving
Instructions
Prepare the Tofu
- Blot tofu, removing excess liquid and place on paper towels. Crumble with your hands into small craggy pieces and let the tofu crumbles rest on the paper towels while you prep the ingredients.
- Toast the rice flour. Place the rice flour in a skillet and stir over medium heat until light golden with a nutty fragrance. Set this aside by the stove.
- Toss the crumbled tofu with potato starch, salt and pepper in a bowl.
Cook the Larb
- Heat oil in a large skillet over medium heat. Add the tofu mixture, spreading it evenly in the pan. For extra crispiness, avoid overcrowding; you can work in two separate batches. Let the tofu sear for about 5 minutes before flipping, letting it form a crust, it will then naturally release.
- Use a spatula to flip it and continue cooking until just golden brown. Push tofu to one side of the pan and add slivered shallots, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes.
- Add the toasted rice flour, fish sauce, lime juice, sugar, and green onions. Stir for 2 minutes more and turn off the heat.
- Let cool about 20 minutes and add cilantro, mint, and basil. Season to taste with salt, lime and more chili flakes or finely diced fresh chilies.
Assemble & Serve
- Lay out butter lettuce leaves (doubling the leaves makes a sturdier wrap) on a platter, top with tofu larb, cucumber, radish, fresh herbs, and chili peppers, and serve immediately.
- Or let guests assemble these themselves! If you want it more saucy, have nuoc cham to drizzle on the side.
Notes
- Sweet rice flour is optional but adds a nutty, toasted flavor traditional to Thai larb.
- Use Korean chili flakes for mild spice or Aleppo pepper for even more mild heat.
- Chopped frozen lemongrass or lemongrass paste works great if fresh lemongrass is unavailable.
- The longer you cook the tofu, the drier and chewier it will become.
