Tempeh Larb

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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.

  • 8Servings


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


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.

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.

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

  • Calories: 200
  • Carbohydrate Content: 12 g
  • Fat Content: 13.5 g
  • Fiber Content: 1 g
  • Protein Content: 12 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 504 mg
  • Sugar Content: 4 g