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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.
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.
- Calories 200
- Carbohydrate Content 12 g
- Cholesterol Content 0 mg
- 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