Thai Tofu Larb Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh and tangy Thai tofu larb served in crisp lettuce cups with herbs and vegetables. This light, aromatic dish balances bold spices with bright citrus and is ready in 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 16 ounces of firm tofu (extra-firm tofu works too)
- 3 tablespoons sweet rice flour (optional- *see notes)
- 2 tablespoons potato starch (or cornstarch- *not potato flour)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large shallot, cut into thin slices
- 3 garlic cloves, minced
- 2 tablespoons fresh lemongrass, minced (chopped frozen lemongrass or lemongrass paste is great)
- 1/2 teaspoon red pepper flakes (use Korean flakes for mild spice or aleppo for even more mild)
- 2 tablespoons vegan fish sauce (or regular fish sauce)
- 4 tablespoons lime juice
- 1 tablespoon coconut sugar (or brown sugar or maple syrup)
- 2 green onions, sliced
- 1/2 cup fresh cilantro leaves, plus extra for garnishing
- 1/4 cup fresh mint leaves, torn or chopped
- 1/4 cup thai basil leaves (or regular basil)
- 1 head of butter lettuce, iceberg lettuce or little gems
- ½-1 cup cucumber slices
- ½ cup radish slices
- optional: chopped fresh Thai chilies
- ¼ cup fresh thai basil, mint, or cilantro
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 2161mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1545mg
- Calcium
- 2296mg
- Iron
- 15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.