Main Dishesbonappetit4.7
Coconut Tempeh Larb
This riff on the Laotian classic features crisped tempeh crumbles and toasted coconut in place of ground meat, for a fragrant and deeply savory spin.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add ¾ cup unsweetened shredded coconut and cook, stirring constantly, until toasted and fragrant, about ⏱️ 1 minute. Transfer to a large bowl.
2
Heat remaining ¼ cup vegetable oil in same skillet over medium-high. Arrange two 8-oz. packages tempeh, crumbled into small pieces, in an even layer and cook, undisturbed, until lightly browned underneath, about ⏱️ 3 minutes. Stir, then continue to cook, stirring occasionally, until browned in spots all over, about ⏱️ 3 minutes. Add 1 Fresno chile, thinly sliced, one 3" piece ginger, peeled, finely grated, and 4 garlic cloves, finely grated, and cook, stirring constantly, until combined, about ⏱️ 30 seconds. Add 2 Tbsp. soy sauce and 1 Tbsp. fish sauce and cook, stirring constantly, until coated, about ⏱️ 30 seconds.
8-oz. packages tempeh, crumbled into small pieces2Fresno chile, thinly sliced13" piece ginger, peeled, finely grated1. soy sauce2 Tbsp. fish sauce1 Tbsp
3
Scrape tempeh mixture into bowl with toasted coconut. Add 1 small red onion, thinly sliced, ⅓ cup fresh lime juice, and most of ½ cup mint leaves and toss to coat.
4
Top larb with remaining mint and serve with cabbage leaves and cucumber spears.
Cabbage leaves and cucumber spears (for serving)
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