Tempeh Larb Recipe

Name: Tempeh Larb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Steam tempeh in steamer 20 minutes.
2
Cool, and cut each block into quarters.
3
Pulse tempeh in blender or food processor until crumbly.
4
Add 2 tsp.
5
ginger, and process until combined.
6
Heat oil in large nonstick skillet over medium-high heat.
7
Add tempeh, and cook 8 to 10 minutes, or until golden brown and dry, stirring often.
8
Meanwhile, combine lime juice, soy sauce, and sugar in large bowl.
9
Add tempeh, onion, cilantro, mint leaves, red pepper flakes, and remaining 2 tsp.
10
ginger, and toss to combine.
11
Fill each lettuce leaf with about 2 Tbs.
12
tempeh mixture.
13
Top each with 1 mint leaf, and serve.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 8-oz. pkgs. tempeh, 4 tsp. fresh minced ginger, divided, 1/4 cup canola or peanut oil, 1/2 cup lime juice, and more.

Yes, Tempeh Larb falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Larb

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