Jump to Recipe
This tofu larb lettuce cups recipe has 36 g of protein per serving and takes 40 minutes from start to finish. The protein comes from extra-firm tofu, edamame and chopped peanuts, not powder, so it tastes like the real thing.
Larb is a Lao and Thai minced-meat salad dressed with lime, fish sauce, chili, herbs and toasted rice powder. Here the tofu is crumbled and seared until the edges crisp, so it soaks up the dressing the way ground pork would.
Press the tofu for the full 15 minutes. If you skip it, the tofu steams in the pan and turns gray and soggy instead of browning.
The trade-off is the amount. To reach 36 g without powder, each serving uses about 265 g of tofu, which is a lot of tofu, and it makes 3 servings, not 4.
Why You’ll Love This Recipe
- 36 g protein per serving from tofu, edamame and peanuts
- Ready in 40 minutes using one skillet and one small pan
- Crisp seared tofu edges that hold up to lime dressing
- Dairy-free, with an easy vegan swap for the fish sauce
Ingredient Notes
- Extra-firm tofu: Buy the water-packed blocks, not silken or soft. Super-firm works too and needs only 10 minutes of pressing.
- Jasmine rice (for the powder): Toasted rice powder gives larb its nutty crunch. Sticky or glutinous rice is the traditional choice, but jasmine from the pantry works fine.
- Fish sauce: Brands vary a lot in salt, so start with 2 tbsp and taste. Tamari or soy sauce makes it vegan, and gluten-free tamari keeps it gluten-free.
- Frozen shelled edamame: Thaw in a bowl of warm water for 5 minutes and drain. They add about 16 g of protein across the whole batch.
- Butter lettuce: The leaves are soft and cup-shaped. Little Gem or romaine hearts work if you want a sturdier cup.
Tofu Larb Lettuce Cups with Edamame and Toasted Rice
Ingredients
Method
- Drain the tofu, wrap each block in a clean kitchen towel, set them on a plate and press under the 30 cm / 12-inch skillet weighed down with two cans for 15 minutes. Use this time for steps 2 and 3.
- Toast the rice in a dry 20 cm / 8-inch skillet over medium heat, shaking often, for 4 to 5 minutes until deep golden and fragrant. Grind in a spice grinder or mortar to a coarse sand texture. You'll have about 1 1/2 tbsp.
- Slice the shallots and scallions, pick the mint and cilantro leaves, chop the mushrooms and peanuts, and thaw the edamame. Whisk the fish sauce, lime juice, brown sugar and red pepper flakes in a small bowl until the sugar dissolves. Wash and dry the lettuce leaves.
- Unwrap the tofu and crumble it by hand into 1 cm / 1/2-inch pieces. Heat 2 tsp oil in the 30 cm / 12-inch cast-iron skillet over medium-high heat until shimmering. Add half the tofu in a single layer and sear for 5 to 6 minutes, stirring only every 2 minutes, until golden brown with crisp edges. Move it to a large bowl and repeat with 2 tsp oil and the rest of the tofu.
- Add the last 2 tsp oil and the mushrooms to the empty skillet. Cook for 4 to 5 minutes until the liquid cooks off and the mushrooms brown. Return the tofu to the pan, add the edamame and stir for 1 to 2 minutes until warmed through.
- Take the pan off the heat, pour the dressing over the filling and toss. Let it sit for 2 minutes so the tofu absorbs the dressing. If you want leftovers, scoop the portion to store into a container now. Fold the shallots, scallions, mint, cilantro, rice powder and half the peanuts into the rest.
- Spoon about 1/3 cup of filling into each lettuce leaf, top with the remaining peanuts and serve with lime wedges. Eat within 10 minutes so the leaves stay crisp.
Notes
- Press tofu for the full 15 minutes before crumbling it.
- Sear the tofu in two batches so it browns instead of steaming.
- Fold in herbs, rice powder and peanuts last so they stay fresh and crisp.
- Protein assumes tofu at about 9 g per 100 g, so check your brand's label.
Tips for Success
- Press the tofu under a heavy skillet for the full 15 minutes so the crumbles brown instead of steaming.
- Sear in a 30 cm / 12-inch cast-iron skillet (mine is a garage-sale find) and leave crumbles alone for 2 minutes between stirs.
- Toast the rice in a dry 20 cm / 8-inch skillet over medium heat until deep golden, then grind it to coarse sand.
- Taste the dressing before you pour it and adjust the lime a teaspoon at a time, since fish sauce brands vary in salt.
- Pat the washed lettuce leaves dry so the dressing stays in the cup instead of pooling and wilting the leaf.
Variations
- Swap the roasted peanuts for toasted cashews or pumpkin seeds if you need a different nut, though the protein drops by a few grams.
- Use finely chopped green beans or shredded cabbage in place of the mushrooms for a crunchier filling with less earthy flavor.
- Spoon the filling over cooked sticky rice instead of lettuce for a heartier bowl that adds carbs and a little extra protein.
Storage and Reheating
Tofu larb filling keeps 3 to 4 days in an airtight container in the fridge. Set aside the portion you plan to store before folding in the herbs, peanuts and rice powder, because those go limp or gummy overnight.
Reheat the filling in a skillet over medium heat for 3 to 4 minutes, stirring, until hot through. Then fold in fresh herbs, rice powder and peanuts, and fill the lettuce only when you’re ready to eat, within 10 minutes.
Keep the toasted rice powder in a jar at room temperature for up to 2 weeks. Wash and dry the lettuce ahead and store it wrapped in a towel in the fridge for 3 days. I don’t freeze this one, because the tofu turns spongy and weeps liquid.
Serving Suggestions
Tofu larb lettuce cups are best served warm or at room temperature. Put the filling in a bowl, stack the lettuce leaves on a platter and let everyone fill their own cups, about 1/3 cup of filling per leaf.
Set out lime wedges, extra chili flakes, cucumber spears and cabbage wedges on the side. A scoop of sticky rice rounds it out if you want more carbs.
FAQ
Why is my tofu larb soggy instead of crisp?
Soggy tofu larb almost always comes from tofu that wasn’t pressed or a pan that was too full. Press the blocks for 15 minutes, crumble them, and sear in two batches in a 30 cm / 12-inch skillet. You want crisp, browned edges before any dressing touches the tofu.
Can I use soy sauce instead of fish sauce in tofu larb?
Yes, use 2 tbsp tamari or soy sauce in place of the 2 tbsp fish sauce. It makes the dish vegan and tastes rounder and less funky, so add an extra squeeze of lime. Protein stays the same at about 36 g per serving. Pick tamari labeled gluten free if you need that.
How long does tofu larb filling keep in the fridge, and can I freeze it?
The cooked filling keeps 3 to 4 days in the fridge when stored without the herbs, peanuts and lettuce. Reheat it in a skillet over medium heat for 3 to 4 minutes, then stir in fresh mint and cilantro. I don’t freeze it, because the tofu turns spongy and weeps liquid.
What goes well with tofu larb besides sticky rice?
Cucumber spears, cabbage wedges and long beans go well with tofu larb, since the raw crunch cools the chili. A small scoop of sticky rice is the traditional partner and adds carbs and a few grams of protein. I set everything on a platter and let people fill their own cups.
Is tofu larb authentic, or is larb always made with meat?
No, traditional larb uses minced pork, chicken, duck or beef, and tofu is a modern swap. The seasoning logic is the same: lime, fish sauce, chili, herbs and toasted rice powder. Larb comes from Laos and is also made in northeastern and northern Thailand, where regional versions differ in spices and herbs. This one is a home adaptation.
Are tofu larb lettuce cups gluten free?
Yes, as written, if your fish sauce has no wheat on the label. Fish sauce is usually just anchovy, salt and sometimes sugar, but check. The dish does contain soy from the tofu and edamame, and it has peanuts. If you swap in tamari, buy one labeled gluten free.
