Coconut Tempeh Larb
Ingredients
The base
-
1
Tbsp.
vegetable oil
-
¼
cup
vegetable oil
-
¾
cup
unsweetened shredded coconut
-
28
oz.
tempeh, crumbled into small pieces
The flavorings
-
1
unit
Fresno chile, thinly sliced
-
1
3" piece
ginger, peeled, finely grated
-
4
cloves
garlic, finely grated
-
2
Tbsp.
soy sauce
-
1
Tbsp.
fish sauce
-
1
small
red onion, thinly sliced
-
⅓
cup
fresh lime juice
-
½
cup
mint leaves, divided
For serving
-
unit
unit
Cabbage leaves
-
unit
unit
Cucumber spears
Instructions
- Heat 1 Tbsp. vegetable oil in a skillet and toast the shredded coconut for about 1 minute.
- In the same skillet, heat the remaining vegetable oil and cook the crumbled tempeh until browned, then add the sliced chile, grated ginger, and garlic, cooking for another 30 seconds.
- Stir in soy sauce and fish sauce, then combine with the toasted coconut, red onion, lime juice, and most of the mint.
- Serve topped with remaining mint alongside cabbage leaves and cucumber spears.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
12g
Total carbohydrates
20g
Total protein
15g
Sodium
600mg
Cholesterol
0mg
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