Recipes

Tangy Tempeh Larb Salad

Tangy Tempeh Larb Salad

Prep Time 20
Cook Time 10
Difficulty Easy
Serves 2
Tangy Tempeh Larb Salad

Ingredients

  • 2 tsp fish sauce
  • 1tbs kecap menas (sweet soy)
  • 3tbs lime juice
  • 2 tbs olive oil
  • 1 large carrot, grated
  • 300g tempeh (unflavoured-minced/finely chopped)
  • 1tbs grated ginger (or 2tsp ginger powder)
  • 1 fresh green chilli (set aside 1/4 of this to garnish)
  • 2 Shallots (white and green parts, finely chopped)
  • 1 stem finely chopped lemongrass (or 1tbs lemongrass paste)
  • 1 clove garlic, finely chopped (or 1tsp crushed)
  • 2/3 cup coriander(finely chopped) keep some aside for garnish
  • 3tbs crushed peanuts (for garnish)
  • 6-8 lettuce-leaf cups
  • 2 cups cooked basmati or brown rice

Method

  • Combine kecap manis, lime juice and fish sauce in large mixing bowl, set aside.
  • Add 1tbs olive oil to large frypan, bring to medium-high heat. Add in grated carrot and saute until carrot is soft (about 5minutes) remove from the pan (place in large mixing bowl with the sauces)
  • Add remaining olive oil to the frypan (on medium heat). Add in minced tempeh, shallots and lemongrass/ginger/garlic as well as 3/4 of the chopped chilli. Saute, mixing regularly to prevent burning, until tempeh is golden and the lemongrass/garlic/ginger is fragrant (about 8-10 minutes)
  • Remove the cooked tempeh mix from the pan and add to the mixing bowl with the sauces, coriander and carrot. Stir through the chopped coriander.
  • Add the rice to the bowl, stir to combine.
  • Serve with lettuce cups, garnish with peanuts/chilli/coriander.

Vegan adaptable: Substitute fish sauce for Vegan fysh sauce(1:1).

Gluten free: Use 2tbs tamari instead of kecap manis.

To modify carbohydrate content: To increase the carbohydrate content, add in more rice, or use less rice to reduce carbohydrates.

Convenience option(preferred): use microwavable rice pouches/cups.

Spicy option: add sriracha sauce as dressing.

Mild option: Remove chilli seeds/omit chilli completely.