Tofu Laab

Updated May 30, 2025

• Total Time: 20 minutes

• Rating: 4 (1,664 reviews)

• Comments: Read 150 comments

Laab (alternatively spelled larb)—a fresh herb-seasoned ground meat dish popular in Thailand’s Northeastern and Northern regions—originated in Laos. This vegan iteration requires minimal cooking and centers on crumbled extra-firm tofu, which absorbs the spicy, citrusy sauce like a sponge. Toasted ground rice, a traditional component, imparts a fragrant aroma and nutty depth while thickening the sauce.

Makrut lime leaves and crispy fried shallots—available at Asian grocery stores, select larger supermarket chains, or online—can be omitted if unavailable. Crispy shallots add a satisfying crunch, though chopped roasted peanuts serve as a suitable substitute. Enjoy the dish wrapped in lettuce leaves for a light meal, or pair it with sticky or regular rice for a more substantial option. For an extra kick of heat, garnish with sliced fresh chiles.

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