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Thai Tofu "Larb" (bad name, delicious dish)

This is a Thai appetizer that’s full of flavor. It’s handy to bring to a potluck or get together because it’s best eaten at room temperature.
Author Molly Patrick of Clean Food Dirty Girl



  • Juice from 1 lime
  • 2 tablespoons coconut aminos
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dried red chili flakes
  • 1 teaspoon dulse flakes
  • 1/4 teaspoon sea salt
  • 1/4 cup shallots 30g, chopped
  • 1 tablespoon fresh red chili 12g, chopped - take the seeds out if you don’t want it as spicy
  • 4 garlic cloves minced
  • 1 green onion cut off the stem and use the whole thing, sliced
  • 1 box of firm tofu use the tofu that's in the refrigerator section at the store, liquid pressed out and then crumbled with your hands


  • Romaine leaves
  • Thinly sliced red onion
  • Sunflower seeds
  • Cilantro


  1. Make the dressing by adding all of the dressing ingredients into a small bowl and stir to combine. Set aside for now.
  2. Heat a skillet over medium heat and add the shallots, fresh chili, garlic and green onion. Cook for 3 minutes, stirring occasionally and adding 1 tablespoon of water at a time when the ingredients start to stick.
  3. Add the tofu and the dressing and stir until everything is combined.
  4. Cook for an additional 3 minutes and then allow to cool.
  5. To assemble, place tofu mixture in romaine leaves and top with red onions, sunflower seeds and cilantro.