Vegan Thai Larb Lettuce Wraps

Inspired by larb, these vegan Thai larb lettuce wraps are made with shredded tofu, cilantro, mint, soy sauce, lime juice and peanuts then served with sticky rice and crunchy lettuce.

Spicy, fragrant tofu and chili crumbles tucked inside crisp lettuce. A platter of these and a side of sticky rice is dinner perfection.

Ready in just 30 minutes, the grated tofu resembles ground pork after being sautéed until golden brown and crispy, then tossed with a sweet, salty and sour dressing.

Why I love this recipe

I was first introduced to larb when we were still living in California. One of my favorite Thai restaurants made a tofu larb that I would request on an almost monthly basis. Light, yet filling, it was the perfect option when I was craving a nutrient-dense meal, but not in the mood for a salad.

Now that I’m 2,000 miles from Bangkok on 12th, I’ve had to make my own. Which, seems to be the theme for vegetarian midwest living. Not that I mind; it’s been fun to recreate some of my favorite take-out options in the privacy of my own home (and wine that costs as much per bottle as it did by the glass.)

If you haven’t had larb before, you are in for a treat! These are different than my peanut and tofu lettuce wraps: less sweet, more tangy.

Per usual, I’m taking lots of liberties in making this dish. For one, I’ve never had traditional larb (made from chicken), so I’m basing this off of what I know vegetarian larb to be. Second, I haven’t traveled yet to Asia, let alone Laos where these originate, so I can’t claim authenticity.

Does that matter? Not to me. I go by taste and these lettuce wraps are so undeniably good that I bet even if you’ve had larb in Laos, you’d still enjoy these. Just good-for-you-food that tastes good. Simple as that.

I’ve made different versions of this vegan thai larb over the years, but after recently getting this Thai Anywhere and Everywhere cookbook, I was inspired to make a shredded tofu version that was a little more filling than my old versions. Paired with sticky rice, sliced cucumber and lettuce cups, this one works as either an appetizer or a meal.

Ingredient Notes

• Extra-Firm Tofu: This is my favorite kind of tofu as it’s easier to shred than other types of tofu and doesn’t crumble the same way that other softer forms of tofu do.
• Lime Juice: This is what makes this vegan thai larb so perfectly sour and tangy– you can add more lime juice to taste. I usually start with 3 tablespoons and then bump it up to the full 1/4 cup to taste.
• Soy Sauce: You can use coconut aminos or tamari if you need a gluten-free version.
• Sugar: Don’t skip the sugar! Thai food needs a balance of sour, sweet and spiciness. I use brown sugar, but you can also use palm sugar
• Cucumbers: The cucumbers add a nice crunch and texture to the shredded tofu. You can use raw cucumbers, like shown here, or you can make my simple cucumber salad that I have in this gochujang tofu bowl recipe.
• Lettuce: If you can find mini romaine lettuce, than that’s my go-to lettuce for these cups. Otherwise, little gem lettuce, iceberg or butter lettuce leaves.
• Red Onion: The red onion adds such a nice flavor and bite to this recipe. I know that raw red onion can be off putting, so you can use less but don’t omit all together.
• Mint and Cilantro: Yes, these are part of the FRESH flavor of the vegan thai larb and a must. Another one you can do by taste– add more/less depending on preference. I can never get enough fresh herbs so I usually pile them on.

How to Make

Step 1:

Shred the tofu. If you are using extra firm tofu, you can quickly press it. If you are using high-protein or “no press” tofu, then remove it from the package and grate using the large end of a box grater. Alternatively, you can crumble the tofu into mince using your hands. Shredding the tofu creates more surface area and allows for a more golden-brown, crispy tofu– it’s the same technique I use for my crispy tofu tacos.

Step 2: Cook the Tofu

Heat the oil in a large wok (or skillet) over medium heat and add the tofu. Cook, stirring often, until the tofu is very crispy and golden brown. This should take about 8-10 minutes. If the tofu begins to stick, add in a little more oil.

Step 3: Add the aromatics

Turn off the heat, then season with soy sauce, lime juice, brown sugar and chili peppers. Toss together, then add the minced red onion, peanuts, cilantro and mint. Taste the vegan thai larb, then adjust seasoning as needed– adding more onion, herbs, lime juice as desired.

Serve with sliced cucumber, sticky rice and crunchy lettuce leaves.

Tips for Success

• Grate the Tofu: Make sure to finely shred the tofu using a box grater so the tofu resembles ground chicken or pork, similar to how it would be in traditional larb
• Extra-Firm Tofu: If you can find sprouted, high-protein tofu then that’s best as it doesn’t need to be drained before using but extra-firm tofu works too.
• Fresh Ingredients Matter: The fresh components of this vegan thai larb matter, the mint, cilantro, chili peppers and lime juice all make this recipe.
• Peanuts: I like salted, roasted peanuts but unsalted, roasted peanuts work as well.
• Serve Warm: Serve the larb warm with the sticky rice and cold cucumbers and crispy lettuce leaves for the ultimate texture experience.

More Thai Inspired Recipes

• 15 Minute Vegan Pad Thai
• Thai Vegetable Red Curry
• Tofu Thai Red Curry
• Spring Vegetable Thai Green Curry
• Thai Vegetable Curry Bowls
• Spicy Thai Green Curry Soup with Lentils
• Thai Coconut Carrot Soup

If you try this vegan thai larb recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Thai Larb Lettuce Wraps

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5 from 1 vote

Vegan Thai Larb Lettuce Wraps! These larb-inspired wraps are packed with so much flavor and texture. Minced tofu with a lime-chili sauce, sticky rice, lettuce and cucumbers.

Servings: 4 servings

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Equipment

• Wok
• Tofu Press
• Box Grater

Ingredients 

Thai Tofu Salad

• 16 ounces extra-firm or super firm tofu
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 2 tablespoons finely minced ginger
• 2 tablespoons soy sauce
• 1/4 cup fresh lime juice
• 1 teaspoon brown sugar
• 2 Thai chilies peppers, finely chopped
• 1/2 cup finely chopped red onion
• 3 tablespoons crushed salted peanuts
• 2 tablespoons chopped mint, plus more for garnish
• 3 tablespoons finely chopped cilantro
• 1 head Boston lettuce leaves or small romaine lettuce head, separated into individual leaves
• 2 cups cooked sticky rice, for serving
• 1 small cucumber, sliced into thin strips

Instructions

• Remove the tofu from the package, then shred using a box grater until small shreds.
• Heat the oil in a large wok over medium heat. Add the garlic and ginger and stir until fragrant, about 1 minute.
• Add the tofu and cook until crispy, golden brown and cooked through, stirring often to prevent sticking, about 10 minutes.
• Turn off the heat, then stir in the soy sauce, lime juice, sugar and finely chopped chili peppers. Mix well, then add in the onion, peanuts, cilantro and mint and toss gently to combine.
• Transfer to a serving bowl. Serve with the lettuce leaves, sticky rice and sliced cucumbers. I eat by spooning some of the sticky rice and mixture into the lettuce, then topping with the cucumber (and sometimes a drizzle of chili crisp!)

Nutrition

Serving: 1serving with riceCalories: 337kcalCarbohydrates: 33gProtein: 17gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.04gSodium: 559mgPotassium: 551mgFiber: 6gSugar: 5gVitamin A: 13688IUVitamin C: 14mgCalcium: 215mgIron: 4mg

Course: Appetizer, dinner

Cuisine: Thai Inspired

Author: Alexandra Caspero