Best 3 Tofu Larb Recipes

Craving a delicious and protein-packed meal that's bursting with bold flavors? Look no further than the traditional Thai dish, Larb, recreated with a unique twist using tofu as the main ingredient. Our tofu larb recipe offers a delectable plant-based alternative that's every bit as satisfying as the original. With its combination of savory, spicy, and refreshing elements, this dish is sure to tantalize your taste buds and leave you craving more. From the zesty lime dressing to the aromatic herbs and the slightly crispy tofu, each bite delivers a perfect balance of textures and flavors. We've included additional recipe variations to cater to different dietary preferences and tastes. Whether you prefer a classic tofu larb, a spicy version, or a variation with a creamy peanut dressing, we've got you covered. So, get ready to embark on a culinary journey and discover the delightful flavors of this mouthwatering tofu larb!

Let's cook with our recipes!

TOFU LARB

Tofu Larb image

I know it sounds kinda funny, but this is a spicy Thai appetizer, traditionally made with ground chicken. The tofu works well because it readily absorbs the seasonings. Serve with lime wedges for extra zip. Use soy sauce instead of fish sauce to make this recipe vegan. Adapted from Cooking Light magazine.

Provided by Sharon123

Categories Lime

Time 30m

Yield 9 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup fresh lime juice (about 3 limes)
1 tablespoon sugar
1 1/2 tablespoons fish sauce (or use 2-3 tsp. soy sauce)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 (14 ounce) packages tofu, drained and crumbled
2 teaspoons olive oil (or veg. oil)
1/2 teaspoon dark sesame oil
2 cups red onions, thinly sliced vertically
3 garlic cloves, minced
2 serrano chilies, thinly sliced (use jalapenos for less heat)
1/2 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
9 large green cabbage leaves (or red or use savoy cabbage- or use large lettuce leaves)

Steps:

Combine lime juice, sugar, fish(or soy) sauce, salt and red pepper flakes, stirring until sugar dissolves. Set aside.
Spread the tofu in a single layer onto several layers of paper towels, cover with additional paper towels. Let stand 15 minutes, pressing down occasionally.
Heat the oils in a large nonstick skillet over medium high heat.
Add onion, garlic, and chiles, saute 3 minutes.
Add tofu, cook 8 minutes or until lightly browned, stirring occasionally.
Stir in juice mixture; cook 1 minute or until heated. Remove from heat, stir in basil and mint.
Spoon about 1/2 cup tofu mixture into each cabbage(or lettuce) leaf. Enjoy!

Nutrition Facts : Calories 99.7, Fat 4.6, SaturatedFat 0.7, Sodium 380.5, Carbohydrate 9.8, Fiber 1.9, Sugar 4.9, Protein 7

FISH LARB

Fish Larb image

Larb, a boldly flavored Thai dish, often combines ground chicken, ground pork or other ground meat with dried chile, scallions, shallots, fish sauce, lime, fresh herbs and nutty toasted rice, which you can make yourself or find at Asian markets. The dish also works with crumbled tofu, mushrooms, cauliflower or fish. In this quick-cooking fish version, fish fillets are pan-seared until cooked through, then broken into bite-sized pieces and tossed with the rest of the ingredients. Serve with sticky rice, small wedges of salted green cabbage, cucumber spears or lettuce leaves.

Provided by Ali Slagle

Categories dinner, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds firm fish fillets, like salmon, striped bass, snapper or haddock
Kosher salt and black pepper
1 tablespoon canola oil, plus more as needed
1 tablespoon fish sauce, plus more as needed
1 teaspoon granulated sugar
3 tablespoons raw (uncooked) jasmine rice (or 2 tablespoons store-bought toasted-rice powder)
1 small red onion or 1 large shallot, thinly sliced (about 1/2 cup)
2 teaspoons red-pepper flakes
1/2 cup fresh cilantro leaves, coarsely chopped
1/4 cup fresh mint leaves, torn if large
2 or 3 scallions, thinly sliced (about 1/4 cup)
3 tablespoons lime juice (from about 2 limes), plus more as needed

Steps:

Pat fillets dry and season on both sides with salt and pepper.
Heat a large (12-inch) nonstick skillet over high. When the pan is hot, add the oil. Working in batches, if necessary, cook the fillets skin-side down. (To prevent splattering, lay the portion of the fillet closest to you into the pan first, so that any oil will splatter in the direction away from you as you set down the rest of the fillet.) Press down on the fish with a spatula for 20 seconds, then lower heat to medium and cook until golden, 2 to 3 minutes.
Carefully flip fillets and cook until cooked through, about 90 seconds. (Time will vary depending on the thickness of the fish.) Add additional oil if needed for a second batch.
Transfer the fish to a cutting board. Remove the skin if desired, then break the fish into bite-size chunks with a knife or fork. Transfer to a serving bowl and stir in the fish sauce and sugar. Set aside to cool slightly.
While the fish cools, make the toasted rice powder, if using raw jasmine rice: Wipe out the skillet and return it to medium heat. Toast the rice, stirring frequently, until it starts to smell nutty and turns golden, 4 to 5 minutes. Transfer to a mortar and pestle or spice grinder, cool slightly, then process into a powder.
Add the red onion and red-pepper flakes to the fish and stir gently. Add the cilantro, mint, scallions and lime juice and stir gently to combine. Sprinkle with the toasted rice powder and season to taste with more fish sauce and lime juice as needed.

TOFU LARB

Tofu Larb image

When my brother asked me if I wanted to try tofu larb,I had no idea what it was but I said yes,I'll try it,we went to a Thai restaurant and I tried it,it was delicious! I was reminded of lettuce wraps,which I enjoy,these larb were made with fried tofu and used cabbage instead of lettuce.We found a recipe online and made some at...

Provided by L D

Categories Vegetable Appetizers

Number Of Ingredients 13

Ingredients

1/3 c fresh lime juice,about 3 limes
1 tablesppon sugar
1 1/2 tablespoons fish sauce
1/2 teaspoon salt
2 (14-ounce) packages water-packed firm reduced-fat tofu, drained and crumbled
2 teaspoons vegetable oil
1/2 teaspoon dark sesame oil
2 c thinly sliced red onion
3 cloves garlic,minced
2 serrano chilies,thinly sliced
1/2 c chopped fresh basil
1/4 c chopped fresh mint
1/4 head fresh cabbage

Steps:

1. Combine first 4 ingredients, stirring until sugar dissolves; set aside. Spread tofu in a single layer onto several layers of paper towels; cover with additional paper towels. Let stand 15 minutes, pressing down occasionally. Heat oils in a large nonstick skillet over medium-high heat. Add onion, garlic, and chiles; sauté 3 minutes. Add tofu; cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat; stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage.

Tips:

Use extra firm tofu for the best texture.
Press the tofu before cooking to remove excess water.
Crumble the tofu into small pieces for a more authentic texture.
Use a variety of fresh herbs, such as cilantro, mint, and Thai basil, for the best flavor.
Toast the rice powder in a dry skillet over medium heat until fragrant, about 2 minutes.
Use a mortar and pestle to grind the toasted rice powder, roasted peanuts, and dried chili peppers into a fine powder.
Add the ground spices to the tofu mixture and toss to coat.
Serve the larb with sticky rice, fresh vegetables, and a squeeze of lime juice.

Conclusion:

Tofu larb is a delicious and healthy vegan dish that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it is a great way to use up leftover tofu. This recipe is also very versatile, so you can easily customize it to your own taste preferences.