Light Meals, Salads

Tofu Larb

This is a cinch to whip together, light fresh, fragrant and spicy. It’s the perfect antidote after the excesses of Christmas.

In January I crave fresher more vibrant dishes, that our simple to make and nourishing. This tofu larb hits that spot!

It’s a traditional recipe, if it isn’t broke don’t fix it!

If possible, I highly recommend using fresh Makrut leaves (formerly known as Kaffir lime leaves). It gives this dish a wonderful authentic fragrance, if you close your eyes, you could be on Thai beach.



500-600g extra firm Tofu

3 tbs rice Jasmine or Thai sticky

1 tbs light oil I used ground nut

2 banana shallots peeled and thinly sliced

2 small garlic cloves finely grated

1 thumb sized piece ginger finely grated

1 lemongrass stem outer leaves removed; tender stem finely chopped

Large handful of mixed herbs, Thai or regular basil, coriander, mint and spring onions roughly chopped

4 Makrut lime leaves finely sliced (kaffir lime leaves) optional but highly recommended.


Juice from 3 limes

3 tbs tamari or regular soy sauce

2 tbs soft brown sugar/coconut sugar

2 tbs sweet chilli sauce

½ tsp red chilli flakes or I fresh red chilli

To serve

4 gem lettuce hearts

Lime wedges

Soft herbs, coriander, Thai basil, mint

Red chilli flakes or sliced fresh red chilli

200g cooked sticky rice


  1. First take the tofu blocks and using paper towels or a clean tea towel squeeze out the liquid. Crumble the tofu into a large bowl and set aside.
  2. In a small bowl whisk together all the ingredients for the dressing. Whisk until the sugar as dissolved. Set aside
  3. In a small dry pan add the 3 tbs of rice and toast lightly until lightly golden all over. Be careful not to burn the rice.
  4. Place the rice in. a pestle and mortar and grind into a rough powder. A few sandy pieces are fine. Set aside.
  5. Heat a large non stick frying pan and add the light oil, sliced shallots, lemongrass garlic, chilli and ginger, cook gentle on a low heat until soft and fragrant.
  6. Add in the tofu and turn up the heat a little and cook stirring often for a few minutes before removing from the heat and add the ground rice, makrut leaves, herbs and dressing. Stir to combine and season with a little sea salt.
  7. Serve in a large bowl with gem lettuce leaf cups, sticky rice and extra herbs, lime and chilli.

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