Spicy tempeh larb with quick pickle
Traditionally made with minced meat, seafood or fungi, our vegetarian-friendly version of larb stars tempeh juicy with a garlicky, salty, sweet and spicy marinade, crumbled until it resembles its meatier counterparts.
We’ve served our larb with quickly pickled cucumbers and sliced red onion to add zing and freshness, along with a smattering of roughly chopped roasted peanuts, crisp cos lettuce and fresh coriander for the perfect bite. Note: Tempeh, a fermented tofu made from soybeans, is available from Asian grocers and select supermarkets.
If unavailable, substitute firm tofu.
Method
For quick pickle, place vinegar and sugar in a bowl, season and whisk to dissolve sugar. Add remaining ingredients, toss to combine and set aside for at least 15 minutes to pickle.
Meanwhile, pat tempeh dry with paper towel and crumble using your hands. Heat sesame and peanut oils in a frying pan over medium-high heat.
Add tempeh and cook, breaking up lumps with a wooden spoon, until starting to crisp (5-6 minutes). Add garlic, ginger and chilli flakes, and cook for 1 minute or until fragrant.
Divide tempeh mixture among serving bowls and top with peanuts, extra chilli flakes, chilli oil and coriander. Serve with quick pickle and lettuce.
- Who: Tempeh