Recipe: Tempeh Larb Salad

Last updated: June 18, 2021, at 1:04 p.m. PT

Originally published: June 18, 2021, at 1:03 p.m. PT

Tempeh Larb Salad

INGREDIENTS

  • 1 tablespoon coconut oil
  • 16 oz tempeh, crumbled
  • 3 cloves garlic, minced
  • 1 Thai red chile, seeds removed and minced
  • ½ bunch cilantro, stems and leaves chopped separately
  • 3 tablespoons fish sauce
  • 2 limes, juiced
  • 2 tablespoons honey
  • 6 green onions, chopped
  • ¼ cup mint leaves, chopped
  • 1 head of lettuce for serving (bibb, butter, cabbage, etc.)

INSTRUCTIONS

  1. Heat oil over medium high heat and add tempeh – cooking for about 5 minutes or until browned.
  2. Add garlic, chile and cilantro stems and saute for another 2 minutes.
  3.  Add fish sauce, lime juice, and honey and cook for another 2 minutes.
  4. Remove from heat and stir in green onions, mint leaves, and cilantro leaves.
  5. Serve larb with lettuce leaves

Serves: 4

Category: Recipes