Crispy Tofu Larb Salad with Lime Dressing
Vegan Thai-inspired salad featuring pan-fried tofu cubes tossed with a zesty lime and vegan fish sauce dressing, served over romaine lettuce with fresh mint, cilantro, and roasted peanuts. Crispy exterior, tender interior tofu creates textural contrast.
Ingredients
- 11 oz firm tofu, drained and dried
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugarregular sugar1:1sweetenerFull guide →
- 4 green onions, chopped
- 2 cloves garlic, chopped
- 1 red chile, chopped
- 2 limes, juiced
- 2 tablespoons vegan fish sauce, or more soy saucesoy sauce1:1saucefish-freeadds glutenadds soy
simplifies ingredients
- 1 romaine lettuce, washed and chopped
- fresh mint leaves
- fresh cilantro leaves
- 1 ¾ oz roasted peanuts, chopped
Instructions
- 1
Drain tofu and pat dry with paper towels. Cut into small cubes.
- 2
Heat oil in a skillet over medium-high heat. Add tofu and stir-fry for about 10 minutes, stirring occasionally, until golden and crispy on the outside.
- 3
Add soy sauce and brown sugar, stir well. Cook for about 5 minutes more until tofu is caramelized. Set aside.
- 4
In a small bowl, combine green onions, garlic, chile, lime juice, and vegan fish sauce. Mix well and set aside.
- 5
Place romaine lettuce as a base on a large serving plate. Distribute tofu over lettuce.
- 6
Sprinkle mint and cilantro leaves over tofu. Drizzle dressing over entire salad.
- 7
Garnish with chopped roasted peanuts.
Tips
Press tofu between paper towels or use a tofu press for maximum moisture removal before cubing to achieve crispier results.
Cook tofu in a single layer without stirring too frequently for the first few minutes to develop a golden crust.
Good to Know
Refrigerate dressed salad in an airtight container for up to 2 days. Store cooked tofu separately to maintain crispiness.
Cook and cool tofu up to 1 day ahead. Prepare dressing and chop herbs and vegetables up to 4 hours in advance. Assemble just before serving to keep lettuce crisp.
Serve at room temperature or chilled. Ensure dressing is well-mixed before spooning over salad.
Common Mistakes
Do not skip the drying step for tofu to avoid a soggy, steamed texture rather than crispy exterior.
Do not overcrowd the skillet when frying tofu to avoid steaming instead of crisping.
Do not add dressing too far in advance to avoid wilting the lettuce and softening the crispy tofu.