Tofu and Brown Rice Larb

Crave-worthy and Clean (Yes, Really!)

Herby, Citrusy, and Umami—Ready in Just 20 Minutes

Serves 2-3 | Ready in 20 minutes (using pre-cooked rice)

Tofu, then brown rice... and something called larb? I know— it sounds weird and potentially pretty awful. It would almost certainly get an automatic “hard pass” from my kids.

But hear me out. Larb is a classic dish in Thai cuisine, and you’ve probably had a version of it before—maybe at PF Chang’s or CPK—the crumbly, savory filling served in lettuce cups? That’s larb. This version just swaps in tofu for the meat.

Traditionally made with minced pork or chicken, this version uses crumbled tofu for the protein, brown rice for substance, and the whole thing comes together in just 20 minutes if you’ve got pre-cooked rice on hand (no shame—I use it too since my family doesn’t do brown rice).

It’s fresh, fast, and definitely not bland.

A total W.

INGREDIENTS

For the tofu:

• 7oz firm (or extra firm) tofu, drained and pressed, and then crumbled (about 1/2 a typical block)

• 1 tbsp neutral oil (e.g., avocado or light olive oil)

• 1/2 tbsp light soy sauce

For the dressing:

• 2 tbsp lime juice

• 1 tbsp light soy sauce

• 1 tbsp fish sauce

• 1 tbsp neutral oil

• 1 tsp maple syrup

• 1 garlic clove, minced

• 1⁄2 tsp crushed red pepper flakes

Remaining salad ingredients:

• 1 cup cooked brown rice

• 1⁄2 cup carrot, finely sliced or shredded

• 1⁄2 cup cucumber, finely sliced

• 2 green onions (scallions), thinly sliced (green parts only)

• Small handful of fresh mint, finely chopped

• Small handful of cilantro, finely chopped

• 2 tbsp Thai basil, finely chopped (optional)

• 1 head of butter lettuce or romaine hearts, leaves separated and washed

WHAT TO DO

1. Cook the brown rice (if needed): If not using pre-cooked rice, cook according to package

instructions and allow to cool.

2. Cook the tofu: Heat the oil in a pan over medium heat. Add the crumbled tofu and cook for 6-7 minutes, stirring frequently, until starting to brown. Add the soy sauce and cook for 1 more minute. Remove from the heat and set aside to cool.

3. Prep the salad ingredients: Slice the carrot, cucumber, green onions, and fresh herbs. Wash and separate the lettuce leaves.

4. Make the dressing: In a small bowl, whisk together lime juice, soy sauce, fish sauce, oil, maple syrup, garlic, and crushed red pepper flakes.

5. Assemble the salad: In a large bowl, combine the tofu, rice, carrot, cucumber, scallions, and herbs. Pour over the dressing and toss well to combine.

6. Serve: Spoon the mixture into lettuce leaves to create wraps/cups. Enjoy immediately!

STORAGE

Store the tofu and rice mixture in an airtight container in the fridge for up to 3 days. Assemble with lettuce leaves just before serving.

PRO TIP:

■ Before crumbling and cooking, be sure to drain and press your tofu for at least 10–15 minutes to remove excess moisture. This gives you a firmer texture and helps the tofu brown nicely in the pan.

WHY WE LOVE IT

■ Fast and fresh: Ready in 20 minutes

■ Big flavor, no meat

■ Herby, citrusy, satisfying

■ Packs protein, fiber, and flavor

■ Works warm or cold— hello leftovers!