Vegetarian Larb

Experience the vibrant flavors of Thailand with this delicious Vegetarian Larb, a plant-based twist on the traditional Laotian and Thai favorite. This quick and easy recipe features crumbled tofu and earthy mushrooms, perfectly complemented by aromatic garlic, zesty lime juice, and a touch of spice from fresh red chili. Toasted rice powder adds a delightful nutty texture, while a medley of fresh herbs—mint, cilantro, and basil—brings a burst of freshness to every bite. Ready in just 25 minutes, this Vegetarian Larb is a healthy, gluten-free option perfect for lettuce wraps or served over steamed rice. Ideal for weeknight dinners or a light, flavorful appetizer, it’s a mouthwatering way to explore Southeast Asian cuisine at home!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 2

Ingredients

• 250 grams Tofu
• 200 grams Mushrooms
• 2 medium Shallots
• 3 cloves Garlic
• 1 large Fresh red chili
• 2 tablespoons Soy sauce
• 3 tablespoons Lime juice
• 1 teaspoon Sugar
• 1 tablespoon Fish sauce substitute
• 2 tablespoons Roasted rice powder
• 0.5 cups Fresh mint leaves
• 0.5 cups Fresh cilantro leaves
• 0.5 cups Fresh basil leaves
• 2 stalks Spring onions
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Oil

Directions

Step 1

Press the tofu to remove excess moisture and crumble it into small pieces.

Step 2

Clean and finely chop the mushrooms into small pieces similar to the crumbled tofu.

Step 3

Slice the shallots thinly, mince the garlic, and chop the fresh red chili.

Step 4

Heat 2 tablespoons of oil in a pan over medium heat. Add the shallots and garlic, sauté until fragrant, about 1-2 minutes.

Step 5

Add the chopped mushrooms to the pan and cook, stirring frequently until they start to release their moisture and brown slightly, around 3-4 minutes.

Step 6

Add the crumbled tofu to the pan, stirring well to combine with the mushrooms. Cook for another 2-3 minutes until heated through.

Step 7

Season the mixture with soy sauce, lime juice, sugar, and the fish sauce substitute. Stir to coat the tofu and mushroom mixture evenly.

Step 8

Remove the pan from heat and toss in the roasted rice powder, mixing evenly.

Step 9

Finely chop the spring onions, and roughly chop the mint, cilantro, and basil leaves.

Step 10

Gently fold the herbs into the tofu mixture. Adjust seasoning with salt and black pepper to taste.

Step 11

Serve warm or at room temperature in lettuce cups or with steamed rice, garnished with additional herbs if desired.

Nutrition Facts

Serving size	(1022.8g)

Amount per serving	% Daily Value*
Calories	1048.4

Total Fat 59.3g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3224.3mg	0%
Total Carbohydrate 86.2g	0%
Dietary Fiber 24.8g	0%
Total Sugars 27.1g
Protein 61.9g	0%

Vitamin D 0IU	0%
Calcium 1425.4mg	0%
Iron 29.4mg	0%
Potassium 3282.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 22.0%

Carbs: 30.6%