Thai Tofu Larb

About this recipe

Crumbling firm tofu instead of cubing it creates a texture that mimics ground meat more convincingly than any substitute—the irregular pieces accept the dressing thoroughly, creating that meatiness of texture and flavour. Toasted rice powder (kao kua) contributes an almost burnt, textural crunch that defines larb and distinguishes it from other Thai preparations. Lime juice and vegan fish sauce (or soy with a nod to umami) create the tartness that makes larb crave sticky rice and lettuce wraps. Tofu crumbled small and browned till edges crispen is the foundation, but toasted rice powder is what makes larb sing—buy it pre-made or toast white rice in a dry pan until golden, then grind coarsely. Vegan fish sauce (or soy sauce mixed with a scrap of nori for umami) provides the savoury note, while lime juice brings sharp acidity. Fresh herbs—mint and coriander—must be used generously; they're not garnish but integral to the dish's character. The most important technique is browning the tofu at high heat until the edges crispen and colour develops. This builds flavour before the dressing even arrives. Make the dressing while the tofu is still hot, so it soaks in immediately. Mix everything together off-heat, which prevents the herbs from wilting too early. The larb should taste tangy, savoury, and slightly spicy, with a texture that's almost meaty. Beginners often under-season; taste as you go. Serve larb warm wrapped in lettuce leaves with sticky rice on the side. It's high-protein and low-carb if you skip the rice, making it excellent for various diets. Store in an airtight container in the fridge for up to three days, though it's best eaten fresh. It doesn't freeze well because the rice powder texture changes. Eat immediately after assembly for maximum crispness.