Crumbly tempeh is a perfect substitute for the minced meat used in Thai larb salads because of its texture and ability to soak up the flavors of the sauce.
- 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
- Steam tempeh in steamer 20 minutes. Cool, and cut each block into quarters. Pulse tempeh in blender or food processor until crumbly. Add 2 tsp. ginger, and process until combined.
- Heat oil in large nonstick skillet over medium-high heat. Add tempeh, and cook 8 to 10 minutes, or until golden brown and dry, stirring often.
- Meanwhile, combine lime juice, soy sauce, and sugar in large bowl. Add tempeh, onion, cilantro, mint leaves, red pepper flakes, and remaining 2 tsp. ginger, and toss to combine. Fill each lettuce leaf with about 2 Tbs. tempeh mixture. Top each with 1 mint leaf, and serve.
- Serving Size: Serves 8
- Calories: 200
- Carbohydrate Content: 12 g
- Fat Content: 13 g
- Fiber Content: 1 g
- Protein Content: 12 g
- Saturated Fat Content: 2 g
- Sodium Content: 504 mg
- Sugar Content: 4 g