Vegan Larb with Tofu and Mushrooms

RECIPES, Issaan, Salads, Vegetarian

Vegan Larb with Tofu and Mushrooms
Pin
Print

Vegan Larb with Tofu and Mushrooms

Course: Issaan, RECIPES, Salads, Vegetarian
Servings

2

servings
Cooking time

15

minutes
Total time

25

minutes

Larb is one of the great dishes of Isan cuisine — bold, punchy, and built around a dressing that is sharp, salty, and deeply fragrant. This vegan version replaces the traditional minced meat with crumbled firm tofu and finely chopped mushrooms, which together absorb the dressing beautifully and provide the texture and substance the dish needs. The ingredient that makes it sing is the same one that makes every larb sing: the dressing — and at the heart of that dressing is ONOFF's No Fish Vegan Seasoning Sauce, delivering all the depth and layered saltiness of fish sauce without any animal ingredients. Served with sticky rice and raw vegetables on the side, this is Isan cooking at its most honest and most satisfying.

Ingredients

  • 300 grams firm tofu, pressed and crumbled

  • 150 grams mushrooms, finely chopped (oyster or shiitake work best)

  • 3 tablespoons ONOFF Spices No Fish Vegan Seasoning Sauce

  • 3 tablespoons fresh lime juice

  • 1 teaspoon palm sugar (or coconut sugar as a substitute)

  • 2 teaspoons dried chilli flakes, or to taste

  • 3 shallots, thinly sliced

  • 2 spring onions, finely sliced

  • 1 stalk lemongrass, white part only, very finely sliced

  • large handful of fresh mint leaves

  • small handful of fresh coriander leaves

  • 2 tablespoons toasted rice powder (see note)

  • 1 tablespoon vegetable oil

  • steamed sticky rice and raw vegetables (cabbage wedges, green beans, cucumber), to serve

Directions

  • Press the tofu firmly to remove as much moisture as possible, then crumble into small, uneven pieces — you want texture, not a smooth mince.
  • Heat the vegetable oil in a wok or frying pan over high heat. Add the mushrooms and stir fry for 3–4 minutes until their moisture has evaporated and they are beginning to colour. Add the crumbled tofu and cook for a further 2–3 minutes until lightly golden at the edges. Remove from the heat and leave to cool slightly.
  • In a large bowl, combine the ONOFF No Fish Vegan Seasoning Sauce, lime juice, and palm sugar, stirring until the sugar has fully dissolved.
  • Add the tofu and mushroom mixture to the dressing while still warm — this helps the tofu absorb the flavours deeply — and toss well to coat.
  • Add the dried chilli flakes, shallots, spring onions, and lemongrass and toss again.
  • Stir through the toasted rice powder — this is what gives larb its distinctive nutty depth and sets it apart from every other salad.
  • Finish with the fresh mint and coriander leaves, tossing gently so the herbs stay whole and fragrant.
  • Taste and adjust — it should be sour first, salty second, with warmth from the chilli underneath. Add more lime if it needs lifting, more No Fish Vegan Seasoning Sauce if it needs depth.
  • Serve immediately at room temperature alongside steamed sticky rice and raw vegetables.

Notes

  • Toasted rice powder is simple to make and essential to the dish. Place two tablespoons of raw glutinous sticky rice — or jasmine rice — in a dry pan over medium heat and toast, stirring constantly, for 5–7 minutes until deep golden and nutty. Grind to a coarse powder in a mortar and pestle. It keeps in an airtight container for several weeks and is one of the most useful things to have in a Thai kitchen.