The Best Vegan Larb Inspired Tofu

5 from 1 vote

Sautéed tofu crumbles tossed with lots of herbs and all the Thai inspired flavors!

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Salad, Side Dish

Servings:

Calories: 242kcal

Author: Lauren Boehme

While you are pressing your tofu, toast the uncooked rice. Add the rice to a dry non-stick skillet and heat on medium. Toss and shake the rice until the rice is golden brown. About 5 minutes. Turn off the heat.
Pour the rice into a mortar and pestle and then grind the rice until it is very fine and almost flour like. Or you can pulse it in the food processor for a minute until it is finely ground. Set aside.
Once you are done pressing the tofu, use the same skillet, heat the olive oil on medium high.
Crumble the block of tofu into the skillet and then break any large chunks of tofu up with a wooden spoon so you have only small tofu crumbles.
Sauté the tofu, reducing heat as needed until the tofu is starting to brown on the outside. About 10 minutes.
Add the shallot and sauté for another 1 to 2 minutes.
Reduce heat to medium low, then add the vegan fish sauce, soy sauce, brown sugar and red pepper flakes, lime juice, starting with about 1 tablespoon and seeing if you need more at the end, and the ground up rice. Toss to combine everything.
Sauté for another 1 to 2 minutes. Then turn off the heat.
Then add the scallions, cilantro and mint to the skillet and toss to combine.
Taste and adjust seasonings adding more lime juice or soy sauce for salt if needed.
Serve warm immediately or chill and serve with lettuce if desired!

*If you need more information on pressing tofu check out my TOFU COOKING GUIDE.

Here is the Vegan Fish Sauce I used!