Thai Tofu Larb Recipe

Ingredients

• 2 tubesegg tofu, diced
• 50 gtempura flour
• 15 mlfish sauce
• 22 mlfresh lime juice
• 3 gMSG or sugar
• 5 gtoasted rice powder
• 2 gThai chilli flakes
• 10 gmint, chopped
• 10 gcoriander, chopped
• 30 gshallots, thinly sliced
• As neededoil, for frying the tofu

Instructions

1. 1

   Coat the tofu

   Toss the diced tofu in the tempura flour so each piece has a light coating on all sides.

2. 2

   Fry until crisp

   Heat oil in a frying pan over a medium heat. When hot, add the tofu and fry until golden brown and crisp on all sides.

3. 3

   Drain the tofu

   Lift the tofu from the pan and drain it on a wire rack or a plate lined with kitchen paper, or use a spider strainer.

4. 4

   Mix the dressing

   While the tofu drains, combine the mint, coriander, shallots, toasted rice powder, fish sauce, MSG or sugar, chilli flakes and lime juice in a large bowl.

5. 5

   Toss and serve

   Add the drained tofu to the herb mixture and toss to coat. Serve warm with rice or as a side dish.

What is tofu larb?

Larb is a boldly seasoned salad associated with Lao cuisine and Thailand’s Isan region. It often combines savoury, tangy dressing with herbs and toasted rice powder.

This version uses egg tofu instead of the more familiar minced meat. Frying the tofu gives it a crisp outside, while lime, fish sauce, shallots and herbs bring the lively flavours of larb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 68 calories, 4g protein, 13g carbs, 2g fat.

The tempura flour supplies most of the carbohydrate, while the frying oil contributes fat; egg tofu provides some protein, with fish sauce adding savoury flavour. For a more filling plate, serve it with rice and add vegetables on the side.

Choosing the ingredients

Egg tofu: Its soft texture makes it delicate to handle, so dice it carefully and coat it lightly rather than pressing or squeezing it.

Toasted rice powder: This adds a nutty aroma and a little texture to the dressing. Fish sauce and lime provide the salty and sour notes, while MSG or sugar adds savoury depth or sweetness.

Getting a crisp coating

Light coating: Shake off any excess tempura flour so the tofu has a thin, even layer. A heavy coating can turn dense rather than crisp.

Hot oil: Add the tofu once the oil is hot, then let the pieces colour before turning them. Fry in batches if the pan is crowded, so the tofu has room to brown.

Mixing the dressing

Fresh herbs: Chop the mint and coriander and slice the shallots thinly so they distribute evenly through the bowl. Mix them with the rice powder, fish sauce, lime juice, chilli and MSG or sugar.

Balance: Taste the dressing before adding the tofu; the lime and fish sauce should taste bright and savoury. Adjust only if needed, bearing in mind that the tofu will soften the intensity a little.

Serving while warm

Timing: Drain the tofu briefly, then toss it with the herb mixture just before serving. Leaving it in the dressing for too long can soften its crisp coating.

Pairing: Serve it warm with rice for a more substantial meal, or alongside other dishes as a fresh, herb-filled side.

Adjusting the heat

Chilli flakes: The listed amount gives the dressing a noticeable chilli presence. Use less for a milder bowl, or add a little more if you prefer extra heat.

Sweetness: The recipe gives MSG or sugar as alternatives. Choose whichever suits your preference, and mix it thoroughly into the dressing.

Recipe notes & tips

• Pat the diced tofu dry before coating if its surface is wet.
• Use a thin coating of flour so the tofu stays light and crisp.
• Avoid crowding the pan, which can stop the pieces browning evenly.
• Drain the fried tofu well before tossing it with the dressing.
• Combine the tofu and herbs just before serving to preserve the crisp coating.

Variations

• Milder chilli: Reduce the chilli flakes for less heat.
• Sweeter dressing: Choose sugar instead of MSG for the seasoning.
• Extra lime: Add a small squeeze of lime at the table for a sharper finish.
• More herbs: Increase the mint or coriander for a greener, more aromatic bowl.
• Rice pairing: Serve with steamed rice to make the dish more substantial.

Common mistakes to avoid

• Heavy flour coating: Excess flour can turn dense; shake off the extra before frying.
• Crowded pan: The tofu may steam instead of crisp; fry in batches if needed.
• Turning too soon: Give the pieces time to brown before moving them around.
• Skipping the draining: Excess oil can weigh down the dressing; drain the tofu briefly after frying.
• Tossing too early: The coating softens if it sits in the dressing; combine everything just before serving.

How to store

For the best texture, eat the dish soon after tossing. Refrigerate leftovers in a covered container and use within 1–2 days; the tofu will soften, and reheating in a frying pan or oven can help crisp it slightly.

Frequently asked questions