Why You’ll Love Tofu Larb

• Quick and Easy: These tofu larb wraps can be made in a flash, making them an ideal option for a fresh appetizer or a light summer meal.
• Incredible Thai Flavors: Made with crumbled tofu seasoned with shallots, lemongrass, lime juice, vegan fish sauce, and fresh herbs, this dish is bursting with bold and vibrant flavors!
• Crisp Lettuce Cups: The butter lettuce cups provide a refreshing crunch, creating a delightful contrast of textures and tastes that are perfect for warm weather.

Tofu Larb Recipe Ingredients

• Tofu: Firm or extra firm tofu works best. Make sure to drain and gently pat it dry.
• Sweet Rice Flour: Optional but traditional to this dish. Alternatively, learn how to make your own rice flour!
• Potato Starch: Use potato starch (not potato flour) or substitute with cornstarch to achieve a crispy texture.
• Shallots, Garlic, and Lemongrass: For savory flavor. You can also use frozen lemongrass or lemongrass paste.
• Red Pepper Flakes: Adjustable according to your preferred spice level.
• Vegan Fish Sauce: This keeps the recipe vegan while adding a traditional taste. Feel free to substitute with regular fish sauce if desired.
• Lime Juice: Adds a zesty freshness.
• Coconut Sugar: For sweetness to balance out the flavors. Brown sugar or maple syrup can be used as substitutes.
• Green Onions: Offers a fresh and crunchy element.
• Fresh Herbs: A mix of cilantro, mint, and Thai basil gives a fragrant finish.
• For the Wraps: Use butter lettuce or iceberg lettuce, and garnish with cucumber and radish slices, along with fresh herbs and chilies.

How to Make Tofu Larb

1. Prepare the Tofu: Start by gently blotting the tofu to remove excess liquid and place it on paper towels. Crumble the tofu into small pieces using your hands, and let it rest on the towels while you gather your remaining ingredients.
2. Toast the Rice Flour: In a dry skillet, stir the rice flour over medium heat until it turns light golden and releases a nutty aroma. Set this aside for later use.
3. Crisp the Tofu: In a large bowl, mix crumbled tofu with potato starch, salt, and pepper. Warm some oil in a large skillet over medium heat, and add the tofu mixture, spreading it evenly in the pan. For crispier tofu, avoid overcrowding the pan. Let the tofu sear for about 5 minutes before flipping and allow it to form a nice crust before turning it over.
4. Add Aromatics: Once the tofu is golden brown, push it to one side of the skillet. Add sliced shallots and sauté for 3-4 minutes. Then mix in minced garlic, lemongrass, and chili flakes, cooking until fragrant.
5. Season and Combine: Introduce the toasted rice flour, vegan fish sauce, lime juice, sugar, and chopped green onions to the mixture. Allow it to cook together for another 2 minutes, then turn off the heat.
6. Cool and Add Herbs: Let the mixture cool for about 20 minutes before gently folding in chopped cilantro, mint, and Thai basil.
7. Taste and Adjust: Adjust the seasoning to your liking, adding more salt, lime juice, or chili flakes as desired.
8. Assemble the Wraps: Arrange butter lettuce leaves on a platter, doubling them to create sturdy wraps. Fill each cup with the tofu larb mixture, cucumber, radish, fresh herbs, and chilies. You can also let guests assemble their own! Serve with wedges of lime and a side of nuoc cham if you want to add some extra sauce.

Chef’s Tips

1. To achieve crispy tofu, crumble the tofu into irregular pieces. This shape will help absorb flavors and crisp up nicely.
2. Allow the tofu to rest on paper towels before frying to help dry it out, ensuring a golden crust.
3. Cook the tofu in batches to prevent overcrowding, which can cause steaming instead of searing.
4. Let the tofu larb mixture cool before assembling the wraps to prevent the lettuce from wilting.
5. Feel free to adjust the seasoning based on your taste preferences—add more lime for tanginess, sugar for sweetness, or more chili for heat!

Storage & Meal Prep

• Tofu Larb Filling: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently when serving or enjoy cold.
• Lettuce and Herbs: Keep these fresh and crisp by storing them separately in the fridge, wrapped in a damp paper towel inside a container or bag.
• Meal Prep: You can prepare the tofu larb mixture, herbs, and veggies in advance and keep them separate until you’re ready to assemble the wraps.

Serving Suggestions

This vegan Thai tofu larb is not just a delight for your taste buds but also makes for a stunning presentation. Serve in vibrant lettuce cups, adorned with colorful veggies and fresh herbs for a dish that’s as appealing visually as it is palate-pleasing.