I made vegan larb and it was very good

Enough for between one to four people, depending on what else is on the table with it.

I was very happy with how this mushroom tofu larb turned out.

Larb spread
I served the larb with grilled tomato nam prik, vegetarian meat balls, deep fried tofu skin, puffed rice cracker, an herb platter. Oh yeah, and sticky rice.

For the larb, have ready in a medium bowl:

  • 150g chopped smoked tofu (see photo)
  • 3 or 4 minced Thai shallots (they are smaller than regular ones)
  • 1/4 cup chopped cilantro, including stems (stems is important!)
  • 1 finely sliced green onion

In a medium high frying pan, heat:

  • 1 tbsp of neutral oil

Cook briefly until sizzling, but not dry:

  • 150g finely diced oyster mushrooms
  • a touch of salt (so they don’t end up bland – not a lot since you’ll season the mix)

Dump the mushrooms into the medium bowl with everything else, and stir to combine. Stir in:

  • 1 tsp Thai fermented soybean paste (this is not miso – see photo)

Sprinkle on, and then stir in:

  • 1 tbsp larb seasoning (use more if you like it really spicy)

Serve with big pieces of napa cabbage to scoop it all up.


This is not exactly smoked tofu, but I don’t know what else to call it. It tastes a LOT like smoked mozzarella, with a similar texture.


Some of you may want to know exactly what is in the seasoning mix. To make larb from scratch use bird chilis, lime juice, and toasted rice powder.
Soybean paste
Thai soybean paste. I used this to replace fish sauce, since it is salty and has that fermented funk.

A note on oyster mushrooms

The oyster mushroom turned out to be a good choice since they aren’t aggressively mushroomy, but they add a rich meatiness that tofu alone would lack.

2 thoughts on “I made vegan larb and it was very good

  1. ps: I’ve made this again, but with more traditional mint instead of cilantro and that was also great.


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