This Thai tofu larb recipe It's easy to make with fresh herbs and Thai seasonings. It's a very versatile Thai egg tofu salad where you can easily adapt the flavors to your liking, making it perfect to serve as a refreshing snack, side dish or light dinner during the summer.
Thai maggot salads are one of my favorite Thai salads. Why? Well, with just one simple recipe, you can get a variety of flavors and textures just by swapping your protein choices. For example, the egg tofu in this recipe can be replaced with extra firm vegan tofu or ground meat like that used in the larb gai salad and pork larb recipe.
Be sure to serve this refreshing summer tofu salad with a side of jasmine rice or Thai sticky rice. If you want to jump straight to the instructions, you can do so below or read on for some fun helpful tips!
What is larbic tofu
Tofu larb is a refreshing Thai salad made with tofu seasoned with fresh herbs like mint and coriander, along with Thai seasonings like fish sauce and chili flakes. This salad combines a tangy, spicy, umami-rich dressing with Thai flavors in a meatless version of the classic ground beef dish.
Tofu larvae recipe
This tofu laab is an excellent choice for those looking for a light, refreshing summer meal that comes together quickly. As mentioned, it is highly customizable to suit your taste preferences.
Larb is a popular Thai street food in Isan cuisine and Lao cuisine, traditionally prepared with ground meat such as chicken or minced meat, fresh herbs, and seasonings. This recipe is an ideal personal creation for those looking for a meat-free version.
Finding authentic Thai vegan and vegetarian dishes can be difficult, as fish sauce is a staple in Thai cuisine. However, many recipes are suitable for the pescatarian diet. So, for a plant-based vegan tofu salad, you can simply replace the egg tofu with firm or smoked tofu and use a vegan alternative to fish sauce.
In this Thai food blog we always use authentic Thai cooking styles, which is often not the case with Westernized tofu larb recipes. It is important to know that larb is not a fry. When prepared with meat, the meat is cooked and not fried in oil. In this tofu salad with fried eggs, we'll fry the tofu first and then season it with herbs and seasonings.
Now that you know the main features of this tofu salad, we'll quickly go over the ingredients and then you can start cooking one of the tastiest Thai salads around. Be sure to check out the serving suggestions at the end of the recipe!
ingredients
Ingredients can be purchased at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Egg tofu – Egg tofu, made from soybeans and eggs, becomes deliciously crunchy when fried with tempura flour.
- Tempura flour – This is a light, crunchy flour mixture often used for kneading and frying foods. In this recipe, the egg tofu is first fried with tempura flour, which gives it a crispy layer.
- Fish sauce – Fish saucean umami-rich savory condiment made from fermented fish, it is a staple in Thai cuisine for adding depth and umami to dishes.
- Fresh lime juice – This adds a spicy and acidic touch, livening up the laab salad.
- MSG – MSG it is a flavor enhancer that enhances the natural flavor of the ingredients. If MSG isn't your thing, you can add a sprinkle of white sugar to balance the flavors.
- Toasted rice powder – Toasted rice powder (khao khua) is ground glutinous rice, which adds a nutty flavor and light crunch. It is a key ingredient in larbe salads. You can make it yourself with my recipe for toasted rice powder or buy it online at Amazon.
- chili pepper pieces – With Thai chili flakes you can easily add a spicy flavor. Adjust the amount depending on how hot you want the dish.
- Fresh mint and coriander – These fresh herbs are essential for freshness and flavor. Feel free to use alternatives like green onions.
- shallot – Shallot is another essential element, which adds spiciness and a hint of natural sweetness. You can also use red onions.
- Oil – When frying egg tofu, it is best to use a neutral oil with a high smoke point, such as canola or vegetable oil. Avoid olive oil as it can impart an unwanted flavor to the dish.
How to make tofu larvae salad
Step 1: Coat the cut tofu pieces in the tempura flour. Make sure they are lightly covered on all sides. This helps create a crispy outer layer when fried.
Step 2: Heat some oil in a pan over medium heat. Once hot, add the tofu pieces. Fry them until golden brown and crispy on all sides.
Step 3: After frying, transfer the tofu to a wire rack or plate lined with paper towels, or use a spider strainer like I did. This step helps remove excess oil, keeping the tofu crispy.
Step 4: While the tofu drains, prepare the salad dressing. Mix fresh herbs, chopped scallions, toasted rice powder, fish sauce, MSG, red pepper flakes and fresh lime juice in a large bowl.
Step 5: Once the tofu is drained, season it with the herb and shallot mixture in a large bowl. Serve your egg-fried tofu hot with rice or as a side dish. Enjoy!
Crockery
- Measuring cups and cups
- Thai mortar and pestle or spice grinder (for making toasted rice powder and crushing chili flakes)
- Cutting board and a sharp knife
- Spider filter (to drain excess oil)
- Cast iron pan or wok
- Large bowl
What to serve laab tofu with
In Thailand, maggot salads are often served with a side of rice and fresh vegetables such as green beans, cucumbers, and Thai eggplant. Laab tofu pairs well with other dishes such as som tum Thai (papaya salad) and shrimp larb. For a fun twist, try making some lettuce and tofu wraps, using my recipe for ground beef lettuce wraps as inspiration.
What to do with leftover egg tofu salad
Tofu larb egg is best enjoyed fresh, but if you have any leftovers, it can be stored in an airtight container in the refrigerator for up to two days. It is not recommended to freeze this dish as the texture of the fried egg tofu and the freshness of the herbs will be affected. For best results, toss the salad with the dressing just before serving.
Authentic Thai larvae salads
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This Thai tofu recipe is perfect for a refreshing summer salad with egg tofu, fresh herbs and Thai seasonings.
- 2 egg tofu cut into cubes
- 50 G tempura flour
- 1 table spoon fish sauce
- 1.5 table spoon fresh lime juice
- 1 teaspoon MSG or white sugar
- 0.5 table spoon toasted rice powder
- 1 teaspoon Thai chili flakes
- 10 G mint chopped
- 10 G coriander chopped
- 30 G shallot sliced thinly
- oil to fry egg tofu
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Coat the cut tofu pieces in the tempura flour. Make sure they are lightly covered on all sides.
2 tofu eggs, 50 g tempura flour
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Heat some oil in a pan over medium heat. Once hot, add the tofu pieces. Fry them until golden brown and crispy on all sides.
oil
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After frying, transfer the tofu to a wire rack or plate lined with paper towels, or use a spider strainer like I did
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While the tofu drains, prepare the salad dressing. Mix fresh herbs, chopped scallions, toasted rice powder, fish sauce, MSG, red pepper flakes and fresh lime juice in a large bowl.
1 tablespoon fish sauce, 1.5 tablespoons fresh lime juice, 1 teaspoon MSG, 0.5 tablespoons toasted rice powder, 1 teaspoon Thai chili flakes, 10 g of mint, 10 g of coriander, 30 g of shallots
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Once the tofu is drained, season it with the herb and shallot mixture in a large bowl. Serve your egg-fried tofu hot with rice or as a side dish. Enjoy!
- Use the nutrition facts sheet in this recipe as a guideline.
