Larb is a very flavoursome salad from Laos and Northern Thailand and here is the recipe for a Vegan version of Larb.

Serves 4


300g extra firm tofu

1 tbsp vegetable oil (for frying)

1 lime

4 kaffir lime leaves (de-stemmed and thinly sliced)

2 shallots thinly sliced

1 tsp thai chili powder

1 tsp brown sugar

1 tsp ground white sticky rice (see below for recipe)

2 tsp tamari or soy sauce

1 carrot sliced finely

1 tbsp chopped mint

1 tbsp chopped coriander (cilatro)

2 thinly sliced spring onions (scallions)

Ground sticky rice recipe:

  1. Heat a pan on medium heat. Add the dry white sticky rice and cook until it starts to brown. Remove from the heat and blend in a blender until the rice has the consistency of fine sand.

  2. The ground rice can be kept in an air tight container for a few months.

METHOD for Larb

  1. Heat the oil in a frying pan on medium heat.

  2. Add the crumbled tofu and cook for a few minutes until it dries out - stirring occasionally. Place the tofu in a mixing bowl and add all the remaining ingredients. Mix until combined together.

Suggestions for serving:

Larb is usually served with lettuce and fresh mint leaves. Place a small portion of the larb into a lettuce leaf and wrap the lettuce leaf around the larb.

Alternatively, larb is served with rice.

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