Description
Easy vegan Thai Tofu Larb is fresh, tangy, and bursting with Thai flavors! Ready in just 20 minutes, serve in crisp lettuce cups for a light meal or appetizer.
Ingredients
Units
- 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)
Lettuce Wraps
- 1 head of butter lettuce, iceberg lettuce or little gems
- 1/2-1 cup cucumber slices
- 1/2 cup radish slices
- optional: chopped fresh Thai chilies
- 1/4 cup fresh thai basil, mint, or cilantro
Instructions
- Prep tofu. Blot tofu, removing excess liquid and place on paper towels. Crumble with your hands into small craggy pieces and let the tofu crumbles rest on the paper towels while you prep the ingredients.
- Toast the rice flour. Place the rice flour in a skillet and stir over medium heat until light golden with a nutty fragrance. Set this aside by the stove.
- Toss tofu with potato starch, salt and pepper in a bowl.
- Saute. 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.) Push tofu to one side of the pan and add slivered shallots, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes.
- Season. Add the toasted rice flour, fish sauce, lime juice, sugar, and green onions. Stir for 2 minutes more and turn off the heat.
- Let cool about 20 minutes and add cilantro, mint, and basil.
- Adjust to taste, adding salt, lime and more chili flakes or finely diced fresh chilies.
- Assemble Wraps. Lay out butter lettuce leaves (doubling the leaves makes a sturdier wrap) on a platter, top with tofu larb, cucumber, radish, fresh herbs, and chili peppers, and serve immediately. Or let guests assemble these themselves! If you want it more saucy, have nuoc cham to drizzle on the side.
Notes
Toasted Rice Powder is a traditional ingredient in Larb. You can omit this or add it to taste. 1-3 tablespoons. You can also make your own flour: toast white rice in a dry skillet, until nutty and golden, then finely grind with a mortar and pestle or in a spice grinder. It absorbs liquid, adds texture and toasty flavor.
You can make the tofu larb ahead, let cool, and assemble on lettuce wraps before serving.
Nutrition
- Serving Size: ½ cup
- Calories: 201
- Sugar: 4.8 g
- Sodium: 380.3 mg
- Fat: 5.5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 20 g
- Fiber: 2.8 g
- Protein: 11.7 g
- Cholesterol: 0 mg