Tempeh Larb Recipe | Vegetarian Times Skip to main content

Tempeh Larb

Crumbly tempeh is a perfect substitute for the minced meat used in Thai larb salads because of its texture and ability to soak up the flavors of the sauce.



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2 8-oz. pkgs. tempeh
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4 tsp. fresh minced ginger, divided
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¼ cup canola or peanut oil
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½ cup lime juice
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3 Tbs. low-sodium soy sauce
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1 ½ tsp. sugar
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1 medium red onion, thinly sliced (1 ½ cups)
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½ cup chopped fresh cilantro
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16 whole fresh mint leaves
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½ tsp. or more red pepper flakes
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16 iceberg lettuce leaves


  1. Steam tempeh in steamer 20 minutes. Cool, and cut each block into quarters. Pulse tempeh in blender or food processor until crumbly. Add 2 tsp. ginger, and process until combined.
  2. Heat oil in large nonstick skillet over medium-high heat. Add tempeh, and cook 8 to 10 minutes, or until golden brown and dry, stirring often.
  3. Meanwhile, combine lime juice, soy sauce, and sugar in large bowl. Add tempeh, onion, cilantro, mint leaves, red pepper flakes, and remaining 2 tsp. ginger, and toss to combine. Fill each lettuce leaf with about 2 Tbs. tempeh mixture. Top each with 1 mint leaf, and serve.

Nutrition Information: 

12 g
Total Fat: 
13.5 g
Saturated Fat: 
2 g
12 g
0 mg
504 mg
1 g
4 g
Serves 8

Comments on this Recipe

It was quite tasty. The peanut oil was a bit intense. Next time I think I'll try roasted sesame oil and a little garlic. I think that would have made it 4 star worthy. It was still really good. And we did, of course, top it off with the Sriracha. Mmmm

Oh! Definitely at the top of my to make list. Larb is one of my favorite dishes and I'm glad I found an alternative. Will be using fresh or frozen Thai chili peppers than the red pepper flakes since those are a staple in this household. Wish I could add the fish paste/sauce that the Laos version calls for. Sighs. Can't win them all I suppose.