Tofu Laab (Vegan/Larb-Style Tofu Dish)

Updated: May 30, 2025

Total Time: 20 minutes (adjust for marination, if desired)

Servings: 4

Ingredients

• 3 tablespoons uncooked glutinous (sticky) or jasmine rice

• 2 (14-ounce) packages extra-firm tofu, drained and patted dry

• 1 tablespoon neutral oil (e.g., grapeseed or vegetable)

• 1 lemongrass stem, outer layer removed, tender stem finely chopped

• 1 shallot, halved and thinly sliced

• 4 makrut lime leaves (optional), thinly sliced (note: "makrut" is the preferred term; "kaffir lime" is an offensive slur, so "makrut" is used for accuracy and respect)

• 1 cup mixed soft herbs: mint, Thai basil, basil, cilantro, and chopped scallions

• 1 teaspoon kosher salt (plus extra to taste)

• 1 head butter lettuce, leaves separated

• ¼ cup store-bought crispy fried shallots or onions (garnish)

• 4 tablespoons fresh lime juice (from ~2 limes)

• 3 tablespoons dark or light brown sugar

• 2 tablespoons soy sauce or tamari

• ½ teaspoon red-pepper flakes (or ½–1 bird’s eye chili, finely chopped)

Chef’s Tips & Variations

• Tofu Texture Hack: For super-crumbly tofu (mimicking ground meat), freeze the tofu block (in its package, with liquid) for 1 hour, then thaw and squeeze out excess moisture (over a colander) before crumbling. This reduces wetness and enhances texture.

• Marination for Depth: To intensify flavor, let the tofu mixture marinate in the refrigerator for 15–20 minutes after combining with the dressing and aromatics.

• Vegan Umami Boost: Replace 2–3 tablespoons of soy sauce with vegan fish sauce (e.g., 24 Vegan’s product, a Vietnamese-Woman owned brand) for authentic "larb" umami.

• Rice Powder Precision: Toasted rice powder (not flour) retains nuttiness; if unavailable, use toasted rice flour (finely milled) but texture will be finer.

Preparation Steps

1. Toast Rice & Grind to Powder (5–7 minutes)

Heat a medium (10-inch) skillet over medium-high heat. Add rice, stir constantly for 4–6 minutes until golden and fragrant (nutty aroma confirms doneness). Transfer to a mortar and pestle or spice grinder, then grind to a coarse powder (retain texture; avoid fine dust). Measure 3½ tablespoons and set aside.

2. Prepare Dressing (2 minutes)

In a small bowl, whisk lime juice, brown sugar, soy sauce, and red-pepper flakes until sugar dissolves. This ensures the dressing is smooth and balanced.

3. Crumble & Drain Tofu (2–3 minutes)

Drain tofu (press gently with paper towels if needed), then crumble into small chunks. For optimal texture, use the freezing method above. Place crumbled tofu in a large mixing bowl.

4. Sauté Aromatics & Combine (3–5 minutes)

Reuse the medium skillet over medium-high heat. Add 1 tablespoon oil; when shimmering, add lemongrass and shallot. Sauté, stirring constantly, until softened and aromatic (2 minutes). Remove from heat, then add to tofu with the dressing, toasted rice powder, makrut lime leaves, herbs, and salt. Stir gently to integrate. Taste and adjust salt if needed.

5. Serve (2 minutes)

Spoon the tofu mixture into butter lettuce leaves (tightly wrap leaves around the filling). Garnish with crispy fried shallots.

Note: Traditional "laab" uses minced meat (e.g., pork, chicken), but this tofu version retains the aromatic, herbaceous, and tangy profile central to the dish.