Thai

Vegan

Lunch

Medium

Authentic Thai Vegan Larb Salad with Tofu

A traditional Thai dish, this vegan larb salad combines crumbled tofu with fresh herbs, toasted rice powder, and a tangy lime dressing for a flavorful and healthy meal.

55 min total Base: 4 servings 350 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: Sticky rice, Galangal, Kaffir lime leaves, Lemongrass, Firm tofu, Soy sauce, Garlic, Shiitake mushrooms, Sunflower oil, Thai shallots, Fresh mint leaves, Fresh cilantro leaves, Green onions, Green cabbage, Thai chili flakes, Lime wedges, Vegan fish sauce, Lime juice, Palm sugar — quantities stay the same regardless of serving count.

Sticky rice

0.75 cup(fixed)

Galangal

5 slices(fixed)

Kaffir lime leaves

6 leaves(fixed)

Lemongrass

1 stalk(fixed)

Firm tofu

400 grams(fixed)

Soy sauce

2 tablespoons(fixed)

Garlic

1 clove(fixed)

Shiitake mushrooms

250 grams(fixed)

Sunflower oil

4 teaspoons(fixed)

Thai shallots

2 small(fixed)

Fresh mint leaves

1 cup(fixed)

Fresh cilantro leaves

1 cup(fixed)

Green onions

2 stalks(fixed)

Green cabbage

0.25 head(fixed)

Thai chili flakes

2 teaspoons(fixed)

Lime wedges

3 pieces(fixed)

Vegan fish sauce

3 tablespoons(fixed)

Lime juice

1 tablespoon(fixed)

Palm sugar

2 tablespoons(fixed)

Instructions

**Prepare the toasted sticky rice:**

1. In a dry skillet over medium heat, toast ¾ cup of sticky rice until golden brown, stirring frequently to prevent burning. This should take about 5-7 minutes.

2. Once toasted, let the rice cool slightly, then grind it into a coarse powder using a spice grinder or mortar and pestle. Set aside.

**Prepare the tofu mixture:**

3. Crumble 400 grams of firm tofu into small pieces.

4. In a large skillet, heat 2 tablespoons of soy sauce over medium heat. Add the crumbled tofu and sauté for about 5 minutes until it begins to brown slightly.

5. Add 250 grams of minced shiitake mushrooms to the skillet and continue to cook for an additional 5 minutes until the mushrooms soften.

6. Stir in 1 minced garlic clove and cook for another minute until fragrant.

**Prepare the herb mixture:**

7. Thinly slice 2 small Thai shallots and set aside.

8. Finely chop 1 cup each of fresh mint and cilantro leaves.

9. Slice 2 green onions diagonally into thin pieces.

10. Thinly slice ¼ head of green cabbage.

**Combine the salad:**

11. In a large mixing bowl, combine the tofu and mushroom mixture with the herb mixture.

12. Add the toasted rice powder to the bowl and mix well to combine all ingredients.

**Prepare the dressing:**

13. In a small bowl, whisk together 3 tablespoons of vegan fish sauce, 1 tablespoon of lime juice, and 2 tablespoons of palm sugar until the sugar dissolves.

14. Pour the dressing over the salad mixture and toss thoroughly to ensure even coating.

**Serve:**

15. Serve the larb salad in lettuce cups or over a bed of shredded cabbage. Garnish with additional fresh herbs and lime wedges on the side.

**Tips for best results:**

- Press the tofu for at least 30 minutes before cooking to remove excess moisture, ensuring a firmer texture.

- Adjust the amount of chili flakes based on your preferred spice level.

- If galangal is unavailable, fresh ginger can be used as a substitute.

- For a gluten-free version, ensure that the soy sauce and vegan fish sauce are gluten-free.

**Tags:**

Thai, Vegan, Salad, Tofu, Larb

**Calories per serving:**

Approximately 350 calories per serving.

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