Vegan Larb
Elevate your plant-based meal repertoire with this irresistible Vegan Larb, a vibrant twist on the traditional Laotian dish. Made with protein-packed crumbled tofu, aromatic lemongrass, and a tangy, umami-rich sauce of soy, lime, and maple syrup, this recipe delivers bold flavor in every bite. Toasted rice powder adds an authentic nutty crunch, while fresh herbs like mint, cilantro, and basil bring fragrant freshness to the mix. Served atop crisp butter lettuce leaves, this quick and easy dish is perfect for light dinners or impressive appetizers, ready in just 30 minutes. Vegan, gluten-free, and bursting with Southeast Asian flavor, this recipe is sure to delight!
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Recipe Information
Ingredients
- 400 grams extra firm tofu
- 2 medium shallots
- 3 small garlic cloves
- 1 stem lemongrass stalk
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 teaspoon ground chili flakes
- 1 cup cooked brown rice
- 20 grams fresh mint
- 20 grams fresh cilantro
- 20 grams fresh basil
- 2 stalks scallions
- 2 tablespoons toasted rice powder
- 1 head butter lettuce leaves
Instructions
Start by draining the tofu and pressing it to remove excess moisture. After pressing, crumble the tofu into a bowl until it resembles coarse breadcrumbs.
Peel and finely slice the shallots and garlic cloves. Remove the tough outer layers of the lemongrass and finely chop the tender stalk.
In a large pan over medium heat, add the vegetable oil. Once hot, add the shallots, garlic, and lemongrass. Sauté for about 3 minutes, until fragrant and the shallots are translucent.
Add the crumbled tofu to the pan and stir well, cooking for another 5 minutes while stirring occasionally to ensure even cooking and that the tofu absorbs the flavors.
In a small bowl, mix the soy sauce, lime juice, maple syrup, and ground chili flakes. Pour this sauce over the tofu mixture in the pan, stirring to coat evenly.
Add the cooked brown rice and toasted rice powder to the tofu mixture, stirring well to combine. Cook for an additional 2 minutes.
Remove the pan from heat and allow the mixture to cool slightly. Meanwhile, roughly chop the mint, cilantro, and basil leaves. Slice the scallions thinly.
Fold the chopped herbs and scallions into the cooked tofu mixture gently, adjusting seasoning with more soy sauce or lime juice, if necessary.
To serve, arrange butter lettuce leaves on a platter. Spoon the larb mixture into each leaf, garnishing with additional herbs if desired. Serve immediately.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 26.3 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3062 mg | 236% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2590 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
