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!
Ingredients
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
Directions
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
