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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A vegetarian version of one of my favorite Thai dishes. (adopted from non-veggie version Larb) Ingredients:
8 ounces tempeh, crumbled |
1 tablespoon sesame oil |
1 tablespoon soy sauce |
1 lime, juice of |
1/4 cup green onion, sliced |
1/4 cup red onion, diced |
1 teaspoon roasted rice powder (may buy it already powdered or make your own by roasting thai long grain sticky rice till brown and) |
chili pepper, as much as you like (i like a lot) |
2 tablespoons mint leaves, chopped |
lettuce |
cucumber |
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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