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Meaty tofu, loads of fresh herbs, and a big ol’ punch of lime—this Thai tofu larb salad recipe’s got everyone rooting for it as a dinner option. All the bold, tangy flavors you’d expect, minus the meat, and it comes together in one pan with just a handful of ingredients. Seriously, you don’t even need to mess up your kitchen for this!
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Larb, (which Thai people pronounce more like laab) originally from Laos and northern Thailand, is all about herbs, protein, and that funky one-two-punch from lime, shallots, and vegan fish sauce.
Traditionally, folks make larb salad with ground pork, chicken, or beef, but I’m madly in love with pigs, birds (ok, maybe I don’t actually like birds that much), and cows. I swap in crispy tofu.
This is a very similar cooking method to how I make my tofu chorizo crumbles and the beefy filling in my vegan lumpiang shanghai. It’s got that same rich, caramelized depth but harms no one, and that makes me so happy.
I’ve been making larb forever, trying to perfect it, and with this zillionth iteration, I think I've finally cracked the code. It’s like larb went to cooking school for you, then came back and said, “Hell yeahhh, I’m ready.”
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🥰Why you’ll adore this tofu larb salad recipe
✊ Vegan AF: Like all my vegan Thai recipes, this one is completely cholesterol-free, and it also happens to be completely gluten-free too.
🥢 Meat as Heck Tofu: The key to the magic here is pressing the tofu, sautéing it until a little crisp, and then, only then, caramelizing a deliciously flavorful simple sauce into it. I think you’ll agree—the texture is actually insane.
⚡ Ready in 30: This Thai tofu larb comes together fast—no fuss, no long prep, just crisped-up tofu, fresh herbs, and a whole lotta flavor.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, after perfecting this one, I had hundreds of recipe testers from all over the planet take it for a test drive, and they loved it so much!
🙌 Learn to make restaurant-quality Thai food
This guide to my most popular vegan Thai recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🥗Vegan larb Ingredients
Toasted Jasmine Rice
Jasmine rice is the fragrant, long-grain heart of Thai cooking, and when you toast and grind it, it turns into a powerhouse of crunch and nutty aroma. I always keep jasmine rice stocked for khao pad, and coconut jasmine rice, but if all you’ve got is basmati or regular white rice, it'll still do the job, just with a little less fragrance.
The Tofu
Tofu is that blank canvas that just soaks up flavor like a sponge—except, in this case, getting jacked up with smoky, umami juiciness. Pressing out that extra water is the key to getting it crisp and golden, which helps it absorb flavors and get a nice ground pork-like texture. I use the same trick in our tofu sisig for that addictive crispiness, and also in green curry tofu, where it glistens in rich coconut broth.
Red Curry Paste
Bold, spicy, and loaded with galangal, lemongrass, and chilies, this stuff brings instant depth. Using my red curry paste recipe is the move here, but if you’re out, tom yum paste, bumbu bali, or green curry paste all work too, depending on how fiery you want it.
Vegetarian Oyster Sauce
Mushrooms bring the umami here, giving this sauce its savory depth. No vegetarian oyster sauce on hand? Hoisin or kecap manis get close, or mix soy sauce with a touch of sugar.
Liquid Smoke
This is how you get that “grilled over an open fire” vibe without, y’know, needing an actual fire. A tiny splash transforms tofu into something that tastes like it’s been kissed by the BBQ gods. Don’t have liquid smoke? Smoked paprika will get you in sorta the same neighborhood.
Thai Basil Leaves
Thai basil brings a slight anise kick that sets it apart from Italian basil. It’s a must in my most popular recipes, Thai basil eggplant and Thai basil fried rice, where it cuts through all those coconut flavors. Regular Italian sweet basil works too, but if you can get Thai basil, it’s worth it (…I put my thang down, flip it and reverse it).
Vietnamese Coriander
Culantro (aka Vietnamese coriander)’s got a stronger, spicier bite than cilantro and holds up better in heat. It’s totally optional, but I use it because it’s authentic, and I have some neighbors who grow a ton of it and have no clue what to do with it. You’ll also find it in my banh trang cuon and Vietnamese rice paper salad. No culantro? Just add more cilantro or Thai basil.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Seitan Larb
Sauté some shredded vegan chicken ‘til it’s golden and crisp in spots, then hit it with sriracha, chili garlic sauce, or nam prik pao. That absurdly craveable, smoky heat soaks right in, making this larb even more irresistible.
Jackfruit Larb
If you want more bite, using young pressed green jackfruit in place of the crumbled tofu’s the move. Cook it up like I do for ginataang langka or jackfruit tamales, and it’ll soak in all that flavor while shreddin’ into juicy, meaty perfection. Same fresh, bright larb vibes, just with oodles of extra porky oomph.
📖 How to make vegan larb salad
Ace this tofu larb salad the first time for your last-minute din din by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Casper the Friendly Toast:
Heat a dry skillet over medium-low heat. Add the jasmine rice and toast for 4–5 minutes, stirring constantly, until it turns golden brown and releases a nutty aroma.
Step Two
The Grindfather:
Transfer the toasted rice to a mortar and pestle, blender,or spice grinder and grind into a coarse powder. Set aside.
Step Three
Oil Be Back:
In a large skillet, heat the oil over medium-high heat. After about 90 seconds, when the oil is hot, it's ready for the tofu. Crumble the tofu directly into the pan, breaking it into small, irregular pieces. Cook for 6–7 minutes, stirring occasionally, until it develops a golden-brown color and crispy edges.
Step Four
Shallot ‘Bout That Base:
Add the minced shallots to the pan and cook for 2 minutes, stirring frequently, until they soften and become aromatic.
Step Five
Sauce-a-Palooza:
Stir in the red curry paste, vegetarian oyster sauce, tamari, and liquid smoke. Cook for another 2–3 minutes, allowing the sauce ingredients to caramelize into the tofu. Remove from heat and let the mixture cool for a few minutes.
Step Six
Mint Condition:
In a large bowl, combine the cooked tofu mixture with the sliced shallots, mint leaves, cilantro, Thai basil, and Vietnamese coriander (if using).
Pour in the lime juice and sprinkle the toasted rice powder over the mixture. Gently toss to evenly distribute the flavors.
Step Seven
Lettuce Entertain You:
Spoon the mixture into butter lettuce leaves for a fresh, crisp bite, or tear the lettuce into smaller pieces and serve as a layered salad.
Step Eight
Extra Credit:
Optionally, garnish with lime wedges, additional herbs, and sliced bird’s eye chilies.
👉Top tips
- Toast the Rice Deeply: Toasting the rice before grinding isn’t just tradition—it’s essential. Keep it moving in the pan over medium heat until deeply golden and fragrant., without becoming burnt anywhere. A thicker skillet makes this a bit easier. This ground toasted rice adds an essential, nutty aroma, that larb is downright kinda stupid without.
- Prepare the Tofu Right: Skip pressing your tofu, and you’re in for watery steamed tofu lameness. Squeeze out excess moisture so it crisps up properly and achieves a texture like ground pork instead of giving you crappy ol’ cottage cheese nightmares. Be patient and let it cook!
- Use A downright Silly Metric Ton of Fresh Herbs: Load this bad boy up with lots of fresh herbs. Don’t skimp on the mint, cilantro, Thai basil, and Vietnamese coriander (if you can snag some). This ain’t just about tofu—it’s so much of a full-on herb party, you are going to have to dust off your old Cyprus Hill CDs.
🤷♀️ Recipe FAQs
Use a nonstick pan or air-fry the tofu instead of pan-frying it. Lower the heat and give it more time to crisp up, but once you add the sauce, keep a close eye as it can burn faster without oil.
🥶Refrigerating
Store the tofu mixture in an airtight container in the fridge for up to 4 days. Keep the tofu filling, the fresh herbs, and the lettuce separate, adding them just before serving so that the delicate greens don’t become a miserable soggy mess.
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Thai Tofu Larb Salad
Equipment
- Mortar and pestle optional
Ingredients
For the toasted rice powder:
- 4 teaspoons jasmine rice
For the Tofu Pork:
- ¼ cup olive oil
- 14 oz. Extra-firm tofu pressed dry for 10 minutes
- ¼ cup shallots or red onion, minced
- 2 teaspoons red curry paste
- ¼ cup vegetarian oyster sauce
- 2 teaspoons tamari
- ½ teaspoon liquid smoke
For the Salad:
- ¼ cup shallot or red onion, very thinly sliced
- ⅓ cup mint leaves
- ¼ cup cilantro leaves chopped
- ¼ cup Thai basil leaves chopped
- 3 leaves Vietnamese coriander a.k.a. culantro, (optional), torn
- 2 tablespoons lime juice
- 12 leaves butter lettuce
Optional For Serving:
- Lime Wedges
- Cilantro leaves
- Mint leaves
- Sliced bird’s eye chilies
Instructions
- Heat a dry skillet over medium-low heat. Add the jasmine rice and toast for 4–5 minutes, stirring constantly, until golden brown and fragrant.
- Transfer to a mortar and pestle or spice grinder and grind into a coarse powder. Set aside.
- Heat the oil over medium-high heat in a large skillet. After 90 seconds, when the oil is hot, crumble the tofu into the pan, breaking it into small, irregular pieces. Cook for 6-7 minutes, stirring occasionally, until golden brown and crispy in spots.
- Add the minced shallots and cook for 2 minutes until softened.
- Stir in the red curry paste, vegetarian oyster sauce, tamari, and liquid smoke. Cook for 2-3 minutes, caramelizing the seasonings into the tofu. Remove from heat and let cool slightly.
- In a medium bowl, combine the cooked tofu mixture with the sliced shallots, mint leaves, cilantro leaves, Thai basil, and Vietnamese coriander (if using). Add the lime juice and toasted rice powder, tossing gently to combine.
- Serve either in butter lettuce leaf cups, or tear the leaves and serve it as a layered salad.
- Optionally serve with lime wedges, garnished with cilantro, mint, and sliced chilies.
Notes
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Reshyll says
This is super fresh and flavorful. The tofu is a great addition for protein.