Unleash the flavor of tempeh larb: a plant-based symphony!

Craving a flavorful and healthy Thai delicacy? Look no further than tempeh larb! This innovative recipe transforms traditional larb salad into a plant-based masterpiece, offering a tantalizing blend of textures and flavors. With its crispy tempeh, tangy dressing, and aromatic herbs, tempeh larb is sure to become a favorite among vegans, vegetarians, and meat-eaters alike.

Ingredients:

• 1 block (8 ounces) tempeh
• 1 tablespoon coconut oil
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/4 cup chopped green onions
• 1/4 cup chopped roasted peanuts
• 2 tablespoons lime juice
• 1 tablespoon fish sauce (or soy sauce for a vegan option)
• 1 teaspoon Sriracha (optional, for heat)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Prepare the Tempeh

1. Crumble the tempeh into a large bowl.
2. Heat the coconut oil in a skillet over medium heat.
3. Add the tempeh to the skillet and cook until crispy and browned, about 5 minutes.

Make the Dressing

1. In a small bowl, whisk together the lime juice, fish sauce, Sriracha (if using), cumin, salt, and pepper.

Assemble the Salad

1. In a large bowl, combine the crispy tempeh, red onion, cilantro, mint, green onions, and roasted peanuts.
2. Pour the dressing over the salad and toss to combine.

Serving Suggestions

• Serve tempeh larb as an appetizer, side dish, or main course.
• Pair it with sticky rice, noodles, or fresh vegetables.
• Top with additional herbs, chili peppers, or lime wedges for extra flavor.

Benefits of Tempeh Larb

• High in Protein: Tempeh is an excellent source of plant-based protein, making this larb salad a satisfying and filling meal.
• Rich in Fiber: Tempeh and the vegetables in this recipe provide ample fiber, promoting gut health and satiety.
• Antioxidant-Packed: Herbs like cilantro and mint are loaded with antioxidants, helping to protect the body from damage.
• Versatile: Tempeh larb can be customized to suit your preferences. Add more heat with Sriracha, or substitute soy sauce for fish sauce for a vegan version.

Variations

• Spicy Tempeh Larb: Amp up the heat by adding more Sriracha or chili peppers to the dressing.
• Veggie-Packed Tempeh Larb: Add chopped carrots, bell peppers, or snap peas to the salad for a boost of vitamins and minerals.
• Mango Tempeh Larb: Incorporate chopped mango for a sweet and tangy twist.

Tips for the Perfect Larb

• Use a sharp knife: Chop the herbs and vegetables finely to enhance the salad’s texture.
• Don’t overcook the tempeh: Crispy tempeh provides the perfect crunch, so cook it just until browned.
• Adjust the dressing to taste: Start with the recommended amount of dressing and adjust as needed to achieve the desired flavor balance.
• Serve immediately: Tempeh larb is best enjoyed fresh, as the crispy tempeh can soften over time.

Top Questions Asked

Q: Can I use other plant-based proteins instead of tempeh?
A: Yes, you can substitute tofu, seitan, or lentils for tempeh.

Q: How can I make this recipe gluten-free?
A: Use gluten-free fish sauce or soy sauce and ensure that the roasted peanuts are gluten-free.

Q: How long does tempeh larb keep in the refrigerator?
A: Tempeh larb can be stored in an airtight container in the refrigerator for up to 3 days.