Thai Tofu Larb Salad
Bright, herby, and rockin’ some serious meat-like chewiness, this Thai tofu larb salad ain’t here to play nice! Crispy tofu gets tossed with toasted rice powder, a tnice dose of lime, and lots of herbs to make your whole kitchen smell FIRE. Wrap it up in lettuce, or just go in with a spoon, no wrong moves here.
Servings: 4 Servings
Calories: 236kcal
Cost: $9
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
🌾 Rice, Rice, Baby:
Toasting the rice before grinding isn’t just tradition, it’s essential. Keep it moving over medium heat until golden and fragrant, then grind into a coarse powder once cooled. This step brings that nutty depth larb just ain’t the same without.
🚀 Tof-inity and Beyond:
Skip pressing your tofu, and you’re in for a watery mess. Squeeze out the excess moisture so it crisps up properly and mimics ground pork instead of turning into sad, squishy mush. Be patient; the meaty texture you are looking for takes time.
🌿 The More, The Herbier:
This dish isn’t just about the tofu, it’s an herb-fueled flavor bomb. Pile on mint, cilantro, Thai basil, and Vietnamese coriander (if you can get it). More herbs = more flavor.
Nutrition
Calories: 236kcal | Carbohydrates: 15g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 636mg | Potassium: 422mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2246IU | Vitamin C: 8mg | Calcium: 82mg | Iron: 3mg