Recipe: Tempeh Larb Salad

INGREDIENTS

• 1 tablespoon coconut oil
• 16 oz tempeh, crumbled
• 3 cloves garlic, minced
• 1 Thai red chile, seeds removed and minced
• ½ bunch cilantro, stems and leaves chopped separately
• 3 tablespoons fish sauce
• 2 limes, juiced
• 2 tablespoons honey
• 6 green onions, chopped
• ¼ cup mint leaves, chopped
• 1 head of lettuce for serving (bibb, butter, cabbage, etc.)

INSTRUCTIONS

1. Heat oil over medium high heat and add tempeh – cooking for about 5 minutes or until browned.
2. Add garlic, chile and cilantro stems and saute for another 2 minutes.
3.  Add fish sauce, lime juice, and honey and cook for another 2 minutes.
4. Remove from heat and stir in green onions, mint leaves, and cilantro leaves.
5. Serve larb with lettuce leaves

Serves: 4