Tofu Laab

Name: Tofu Laab
Total time: 20 min
Yield: 4 servings
Cuisine: thai
Ingredients: 3 tablespoons uncooked glutinous (sticky) or jasmine rice; 2 (14-ounce) packages extra-firm tofu, drained and patted dry; 1 tablespoon neutral oil, such as grapeseed or vegetable; 1 lemongrass stem, outer layer removed, tender stem finely chopped; 1 shallot, halved and thinly sliced; 4 makrut lime leaves (optional), thinly sliced; 1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions; 1 teaspoon kosher salt, plus more as needed; 1 head butter lettuce, leaves separated; 1/4 cup store-bought crispy fried shallots or onions; 4 tablespoons fresh lime juice (from about 2 limes); 3 tablespoons dark or light brown sugar; 2 tablespoons soy sauce or tamari; 1/2 teaspoon red-pepper flakes or 1/2 to 1 red chile, such as bird’s eye, finely chopped

By Hetty Lui McKinnon

Updated May 30, 2025

Tofu Laab — Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd.

Total Time: 20 minutes
Rating: 4(1,611)
Comments: Read comments

Laab (also spelled larb), a ground meat dish seasoned with fresh herbs popular in the Northeastern and Northern regions of Thailand, originated in Laos. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you’re looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.

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Ingredients

Yield:4 servings

For the Tofu

3tablespoons uncooked glutinous (sticky) or jasmine rice
2(14-ounce) packages extra-firm tofu, drained and patted dry
1tablespoon neutral oil, such as grapeseed or vegetable
1lemongrass stem, outer layer removed, tender stem finely chopped
1shallot, halved and thinly sliced
4makrut lime leaves (optional), thinly sliced
1cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions
1teaspoon kosher salt, plus more as needed
1head butter lettuce, leaves separated
¼cup store-bought crispy fried shallots or onions

For the Dressing

4tablespoons fresh lime juice (from about 2 limes)
3tablespoons dark or light brown sugar
2tablespoons soy sauce or tamari
½teaspoon red-pepper flakes or ½ to 1 red chile, such as bird’s eye, finely chopped

Ingredient Substitution Guide

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Preparation

Step 1
Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don’t want it too fine; some texture is nice.) You should have about 3½ tablespoons. Set rice powder aside.
Step 2
Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
Step 3
Crumble the tofu into small chunks and place in a large bowl.
Step 4
Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
Step 5
To serve, spoon the tofu laab into the lettuce leaves and garnish with crispy fried shallots.

Ratings

4 out of 5

1,611 user ratings

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Comments

Marguerite4 years ago

Kaffir lime and makrut lime are the same thing - but kaffir is a highly offensive Afrikaans racial slur. Good on the NY Times for switching to the more appropriate (and also more accurate) makrut. Hopefully this will help readers switch as well!

Seattle Sam4 years ago

I highly recommend adding a vegan fish sauce to this. 24 Vegan makes one (and is a Vietnamese-Woman owned company). I love larb and usually make it with Impossible but I will definitely try with tofu (and "fish" sauce).

Daniel4 years ago

As a former larb-lover gone vegan, I'm delighted to see this recipe. I've tried the tofu version, but also recommend trying soy mince instead of tofu. IMO the chewiness and shape of the mince more closely mimics pork mince. I've also toasted and ground up brown rice instead of jasmine, as the brown rice has richer, deeper and nuttier notes than white rice. And yes to Seattle Sam's recommendation of vegan fish sauce!

Elisa of Avon1 day ago

Am I losing it or did this used to be "larb" and is now "laab" ?

KPMT1 month ago

Absolutely fantastic! I took advice from other commenters and used only one block of frozen tofu (thawed), squeezed out the liquid once thawed, and baked at 350º F for 40 minutes. (Probably could have taken out at 30 and been fine.) Added 1 Tbsp of fish sauce, 1/4 tsp lime zest to replace lime leaves, and used about 1 Tbsp of lemongrass paste instead of lemongrass stem. I served this with the butter lettuce leaves as well as basmati rice and my guests raved about it! Thank you!

Nanzee2 months ago

I couldn't get the toasted brown jasmine rice ground to a powder in my mortar and pestle, so that was a little frustrating. I used a tofu from the farmer's market that was already seasoned with red chili and lemongrass. I froze it first, then I really could believe I shouldn't cook it, so I did a quick sauté and threw in the rest of the ingredients, including regular fish oil. I skipped the extra salt. I'm eating it right now with iceberg lettuce and it's tasty. skip the rice.

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