Can I make this mild?

Yes, just reduce or skip the red chilli flakes. It’ll still be flavorful thanks to the lime juice and herbs.

What tofu works best?

Extra-firm tofu works best. It holds up when stir-fried over medium heat in a skillet.

Is tofu larb authentic?

Traditional larb is made with ground pork or chicken, but this vegan larb keeps the same flavor profile using tofu, lime, fish sauce, and herbs. It’s a meat-free version of the warm Lao salad, and just as satisfying.

Vegan Thai Larb Salad (Laab Tofu)

Name: Vegan Thai Larb Salad (Laab Tofu)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon cooking oil (neutral oil; avoid sesame oil); 14 oz (1 block) extra-firm tofu, pressed and crumbled into small pieces (tofu mixture); 3 tablespoons uncooked glutinous rice, toasted over low heat and ground into a rough powder (toasted rice powder); 2 tablespoons fish sauce (or vegan fish sauce/soy sauce); 2½ tablespoons fresh lime juice (about 2 limes); 1 teaspoon sugar or palm sugar; 3 small shallots, thinly sliced; 2 stalks spring onions (green onions), thinly sliced; 1 stalk lemongrass, thinly sliced; 3–4 leaves makrut lime leaves (kaffir lime leaves), finely shredded; 1–2 teaspoons red chilli flakes (adjust to spice preference); 1 cup mixed fresh herbs (mint, coriander/cilantro, and Thai basil)

Description

If you’ve ever had laab or larb in a Thai restaurant, you know it’s that zingy, herb-packed salad that wakes up all your senses. Traditionally made with ground pork, larb is one of the most loved dishes in the northeastern region of Thailand.

Ingredients

Scale

1 tablespoon cooking oil (neutral oil; avoid sesame oil)
14 oz (1 block) extra-firm tofu, pressed and crumbled into small pieces (tofu mixture)
3 tablespoons uncooked glutinous rice, toasted over low heat and ground into a rough powder (toasted rice powder)
2 tablespoons fish sauce (or vegan fish sauce/soy sauce)
2½ tablespoons fresh lime juice (about 2 limes)
1 teaspoon sugar or palm sugar
3 small shallots, thinly sliced
2 stalks spring onions (green onions), thinly sliced
1 stalk lemongrass, thinly sliced
3–4 leaves makrut lime leaves (kaffir lime leaves), finely shredded
1–2 teaspoons red chilli flakes (adjust to spice preference)
1 cup mixed fresh herbs (mint, coriander/cilantro, and Thai basil)

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Instructions

Toast rice – In a separate pan, toast uncooked glutinous rice over low heat until golden. Grind into a rough powder with a spice grinder or food processor. This toasted rice is one of the most important key ingredients in any larb recipe. Full recipe for Khao Khua here.
Cook tofu – Heat a non-stick frying pan over medium-high heat with a splash of oil. Add the tofu mixture and cook 3–4 minutes, stirring until golden brown. Add a spoon of hot water or stock if it looks too dry.
Add aromatics – Leave the tofu in the wok or pan you used, toss in sliced shallots, green onions, lemongrass, lime leaves, and the fresh and dry red chili flakes. Mix well.
Add the dressing – Mix in tamari or vegan fish sauce, lime juice, and sugar, toss well then give it a taste test. Adjust with more of each seasoning and the heat level as needed.
Finishing touches. Add the mint and toasted rice powder last, mix once more and your vegan larb tofu is ready to serve!

Notes

Always toast rice over low heat—too high and it burns instead of turning golden brown.
The dressing should balance salty, sour, spicy, and a touch of sweet. Taste as you go!
Add herbs at the last minute to keep them bright and fresh.
If you want a richer texture, add mushrooms like shiitake mushrooms into the tofu mixture.
Make the Khao Khua to your liking. I prefer a crunchy texture, so I leave mine a little chunky. If you’re looking for a smoother larb, grind it finer for a powdery sprinkle.

Prep Time: 15
Cook Time: 10 minutes
Category: Vegan
Method: stovetop
Cuisine: Thai