Easy Vegan Tofu Larb Salad Recipe

Name: Thai Tofu Larb Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Thai
Ingredients: 16 ounces of firm tofu (extra-firm tofu works too); 3 tablespoons sweet rice flour (optional- *see notes); 2 tablespoons potato starch (or cornstarch- *not potato flour); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 large shallot, cut into thin slices; 3 garlic cloves, minced; 2 tablespoons fresh lemongrass, minced (chopped frozen lemongrass or lemongrass paste is great); 1/2 teaspoon red pepper flakes (use Korean flakes for mild spice or aleppo for even more mild); 2 tablespoons vegan fish sauce (or regular fish sauce); 4 tablespoons lime juice; 1 tablespoon coconut sugar (or brown sugar or maple syrup); 2 green onions, sliced; 1/2 cup fresh cilantro leaves, plus extra for garnishing; 1/4 cup fresh mint leaves, torn or chopped; 1/4 cup thai basil leaves (or regular basil); 1 head of butter lettuce, iceberg lettuce or little gems; ½-1 cup cucumber slices; ½ cup radish slices; optional: chopped fresh Thai chilies; ¼ cup fresh thai basil, mint, or cilantro

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This easy vegan tofu larb salad is fresh, tangy, and bursting with authentic Thai flavors! Serve in crisp lettuce cups for a light summer meal or a flavorful appetizer.

Thai tofu larb in butter lettuce wraps garnished with sliced cucumber and radish and chliies.

It’s been hot in the Pacific Northwest! We’ve been cooling down with this Thai tofu larb recipe- so flavorful and refreshing! While traditional larb from Thailand and Laos features minced meat, this tofu version keeps the spirit of the dish—fresh herbs, acid, heat, and texture—while making it accessible to vegans or anyone looking to eat more plants.

Why You’ll Love Tofu Larb

Fast and easy, these Tofu Larb wraps come together in no time flat! Serve it in fresh butter lettuce cups, to create a refreshing appetizer or a light, satisfying summer meal.
Amazing Thai flavor – Crumbled tofu is seasoned with savory shallots, lemon grass, lime juice, vegan fish sauce, and fresh herbs – so punchy and flavorful!
The butter lettuce cups add refreshing crunch, turning every bite into a cool-hot contrast, perfect for warm weather- light but flavor-packed.

Tofu Larb Recipe Ingredients

Thai tofu larb ingredients labeled and arranged neatly on countertop- lettuce, rice flour, potato starch, tofu, cucumber, garlic, radishes, shallot, Thai basil, mint, lime, cilantro, scallions, chili, and sugar, chili flakes, lemongrass, and vegan fish sauce in bowls.

Tofu: Firm or extra firm tofu works for this recipe. Drain and gently pat dry.
Sweet rice flour: Optional, but a traditional ingredient in larb. See notes for how to make your own rice flour!
Potato starch: Not potato flour. Cornstarch also works. This is key to achieving a crispy exterior on the tofu.
Shallot, garlic cloves, and fresh lemongrass: For a savory, pungent, and aromatic bite. For the lemongrass, you can sub chopped frozen lemongrass or use lemongrass paste.
Red pepper flakes: For milder heat, try Korean flakes or Aleppo (even milder).
Vegan fish sauce: Use our recipe for vegan fish sauce—keeps this recipe vegan! Or you can use regular fish sauce if preferred.
Lime juice: For tangy, fresh flavor.
Coconut sugar: For sweetness, to balance the flavors. Substitute with brown sugar, palm sugar or maple syrup.
Green onions: Adds a fresh, aromatic taste with a hint of crunchy texture.
Fresh herbs: Use a combo of fresh cilantro leaves, fresh mint leaves, and Thai basil leaves.
For the wraps: Butter lettuce or iceberg lettuce, cucumber slices, radish slices, fresh Thai chilis, and a handful of fresh Thai basil, mint, and cilantro.

How to Make Tofu Larb

1. Prep the tofu. Gently blot the tofu to remove excess liquid and place on paper towels. Use your hands to crumble the tofu into small, craggy pieces. Let it rest on the paper towels while prepping the rest of your ingredients.

crumbled tofu on kitchen towel, partially folded over to dry.

2. Toast the rice flour. Place the rice flour in a dry skillet and stir over medium heat until light golden with a nutty aroma.

rice flour toasting in dry skillet with wooden spatula.

glass bowl with crumbled tofu tossed in potato starch next to wood board with sliced shallot, minced garlic, and small bowl of lemongrass.

3. Cook the tofu. In a large bowl, toss the tofu with potato starch, salt, and pepper in a bowl. Heat oil in a large skillet over medium heat. Add the tofu mixture, spreading it evenly in the pan. For extra crispiness, avoid overcrowding; you can work in two separate batches. Let the tofu sear for about 5 minutes before flipping, letting it form a crust, it will then naturally release. Use a spatula to flip it and continue cooking until just golden brown. (The longer you cook the tofu, the drier and chewier it will become.)

4. Push tofu to one side of the pan and add slivered shallots, saute 3-4 minutes. Then add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes.

skillet with aromatics in center- garlic, ginger, shallot, chili flakes, and lemongrass, surrounded by tofu larb, with metal spatula.

tofu larb in skillet being tossed with toasted rice flour with metal spatula.

5. Add flavor! Add the toasted rice flour, fish sauce, lime juice, sugar, and green onions. Let the mixture cool for 20 minutes and add cilantro, mint, and basil to the pan. Toss everything to combine.

Thai tofu larb in skillet garnished with sliced cucumber, radish, and chilies, fresh herbs, and lime wedges.

6. Taste and adjust. Taste and adjust, adding more salt, lime, or chili flakes (or diced fresh chillies) to preference.

7. Assemble the wraps. Arrange the butter lettuce leaves among a platter, doubling the leaves to make sturdy wraps. Top each with tofu larb, cucumber and radish slices, fresh herbs, and chilis. Or you can let guests assemble their own! Serve with lime wedges and a small bowl of nuoc cham on the side if you want it extra saucy.

Chef’s Tips

For crispy tofu: When crumbling the tofu, aim for irregular, craggy pieces. They crisp up better and soak up more flavor.
Let the tofu rest. Letting tofu rest on paper towels before cooking helps it dry out, ensuring a golden crust instead of a soggy sauté.
Cook the tofu in batches. This avoids overcrowding the pan, allowing the tofu to sear properly and stay crispy.
Let the tofu cool. Let the tofu mixture cool for 20 minutes before assembling the wraps to prevent the lettuce from wilting.
Taste and adjust the seasonings to your preference. More lime for tang, more sugar to balance, or extra chile for heat!

Storage & Meal Prep

Tofu larb filling: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to revive texture or enjoy cold.
Lettuce and herbs: Keep these stored separately in the fridge, wrapped in a damp paper towel in a bag or container, to keep them crisp and fresh.
To meal prep: You can prep the tofu larb mixture, herbs, and veggies ahead of time and store separately. Assemble wraps just before serving.

Serving Suggestions

For extra sauce: Serve with nuoc cham on the side!
Serve with: Thai Quinoa Salad, Spicy Cold Noodle Salad, Soba Noodle Salad, Asian Cucumber Salad, Asian Avocado Salad, or Vegan Poke Bowl

FAQs

What is tofu larb?

Larb (laab) is traditionally a ground meat dish seasoned with fresh herbs, originating from Laos. Our vegan version uses crumbled tofu!

What is Thai larb made of?

While most Thai larb is made with ground meat (pork or chicken), here we use tofu with traditional seasonings, like lime, vegan fish sauce, toasted rice, fresh herbs, and chilis.

Is larb supposed to be eaten cold or warm?

Larb should be enjoyed at room temperature or chilled. Perfect for summer!

For a more authentic, non-vegan version, check out our Thai Larb Salad. Hope you enjoy this Thai Tofu Larb recipe! Let us know what you think in the comments and don’t forget to rate the recipe!