nutritional information

Per SERVING:

  • Calories: 200
  • Protein: 12 g
  • Total Fat: 13.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 12 g
  • Cholesterol: 0 mg
  • Sodium: 504 mg
  • Fiber: 1 g
  • Sugar: 4 g
Vegan

Tempeh Larb

Serves 8

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.
  • 2 8-oz. pkgs. tempeh
  • 4 tsp. fresh minced ginger, divided
  • ¼ cup canola or peanut oil
  • ½ cup lime juice
  • 3 Tbs. low-sodium soy sauce
  • 1 ½ tsp. sugar
  • 1 medium red onion, thinly sliced (1 ½ cups)
  • ½ cup chopped fresh cilantro
  • 16 whole fresh mint leaves
  • ½ tsp. or more red pepper flakes
  • 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.
April 2008

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comments

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

julie k - 2012-07-16 19:59:33