“A vegetarian version of one of my favorite Thai dishes. (adopted from non-veggie version Larb)”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the sesame oil.
  2. Sauté the crumbled tempeh. Turn off heat.
  3. Add soy sauce, lime, chilies, onion, rice powder and mint.
  4. Play with the proportions. I like mine more lime-y and hot than this but I start out this way.
  5. Serve on a bed of lettuce and cucumber or eat like lettuce wraps or in Napa cabbage leaves.

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