Vegetarian Larb
Experience the vibrant flavors of Vegetarian Larb, a plant-based twist on the traditional Thai dish packed with irresistible textures and bold, zesty taste. This recipe swaps out meat for a satisfying mix of crumbled tofu and tender mushrooms, seasoned with fragrant garlic, shallots, soy sauce, and a tangy splash of lime juice. Enhanced by roasted rice powder for a signature nutty crunch and infused with fresh herbs like mint, cilantro, and basil, each bite is a delightful balance of warmth and freshness. Ready in just 25 minutes, this quick and easy dish is perfect served in crisp lettuce cups or alongside steamed rice for a flavorful and wholesome meal. Vegetarian, gluten-free options available, and bursting with authentic Thai flair, this recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 250 grams Tofu
- 200 grams Mushrooms
- 2 medium Shallots
- 3 cloves Garlic
- 1 large Fresh red chili
- 2 tablespoons Soy sauce
- 3 tablespoons Lime juice
- 1 teaspoon Sugar
- 1 tablespoon Fish sauce substitute
- 2 tablespoons Roasted rice powder
- 0.5 cups Fresh mint leaves
- 0.5 cups Fresh cilantro leaves
- 0.5 cups Fresh basil leaves
- 2 stalks Spring onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Oil
Instructions
Press the tofu to remove excess moisture and crumble it into small pieces.
Clean and finely chop the mushrooms into small pieces similar to the crumbled tofu.
Slice the shallots thinly, mince the garlic, and chop the fresh red chili.
Heat 2 tablespoons of oil in a pan over medium heat. Add the shallots and garlic, sauté until fragrant, about 1-2 minutes.
Add the chopped mushrooms to the pan and cook, stirring frequently until they start to release their moisture and brown slightly, around 3-4 minutes.
Add the crumbled tofu to the pan, stirring well to combine with the mushrooms. Cook for another 2-3 minutes until heated through.
Season the mixture with soy sauce, lime juice, sugar, and the fish sauce substitute. Stir to coat the tofu and mushroom mixture evenly.
Remove the pan from heat and toss in the roasted rice powder, mixing evenly.
Finely chop the spring onions, and roughly chop the mint, cilantro, and basil leaves.
Gently fold the herbs into the tofu mixture. Adjust seasoning with salt and black pepper to taste.
Serve warm or at room temperature in lettuce cups or with steamed rice, garnished with additional herbs if desired.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3224 mg | 140% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 27.1 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1425 mg | 110% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3282 mg | 70% | |
*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.
