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Tofu Larb (Vegan)

Updated: Nov 23, 2020

There's only a handful of Thai restaurants that actually make a Vegan Larb and unfortunately I don't live near them. Bad news is I crave Larb quite often so I decided I would make my own version at home. And I'm so happy I did because it's incredible!


5-6 Limes, juiced

3 tbsp of chili garlic sauce, 4-5 if you like it really spicy

1/4-1/3 cup of Vegan Fish Sauce, we used THIS ONE by Ocean's Halo

1 rounded tbsp sugar

2 tbsp of uncooked long length rice

2 Shallots, sliced thin

1/3 cup of freshly chopped mint

24oz of extra firm tofu, pressed

1 tbsp of minced lemon grass

3/4 cup Green Onions, diced

Vegetable Oil

Lettuce Leaves, we used butter lettuce


Heat a non stick pan over medium heat

Add in rice, do not add oil

Cook until rice is starting to brown

Remove from heat and let cool

Place into a spice blender and blend to form powder, set aside

Whisk together the first 4 ingredients, set aside

Heat a large cast iron skillet to medium high heat

Add in a little oil

Crumble in your tofu

Cook for roughly 15-20 minutes, scrapping and turning often

Cook until all the liquid from tofu is evaporated and starting to crisp up and turn golden brown

Add in rice powder, half of your shallots, and lemongrass

Mix well

Add in your sauce and cook for 10 minutes

Turn off heat

Stir in remaining shallots, green onions and mint (reserving a few for serving)

Serve with lettuce cups

Garnish with any leftover green onions, shallots and mint

Serve and enjoy

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