Coconut Tempeh Larb

• servings: 4 servings

Ingredients

1 Tbsp. plus ¼ cup vegetable oil

¾ cup unsweetened shredded coconut

2 8-oz. packages tempeh, crumbled into small pieces

1 Fresno chile, thinly sliced

1 3" piece ginger, peeled, finely grated

4 garlic cloves, finely grated

2 Tbsp. soy sauce

1 Tbsp. fish sauce

1 small red onion, thinly sliced

⅓ cup fresh lime juice

½ cup mint leaves, divided

Cabbage leaves and cucumber spears (for serving)

Directions

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add ¾ cup unsweetened shredded coconut and cook, stirring constantly, until toasted and fragrant, about 1 minute. Transfer to a large bowl.

Heat remaining ¼ cup vegetable oil in same skillet over medium-high. Arrange two 8-oz. packages tempeh, crumbled into small pieces, in an even layer and cook, undisturbed, until lightly browned underneath, about 3 minutes. Stir, then continue to cook, stirring occasionally, until browned in spots all over, about 3 minutes. Add 1 Fresno chile, thinly sliced, one 3" piece ginger, peeled, finely grated, and 4 garlic cloves, finely grated, and cook, stirring constantly, until combined, about 30 seconds. Add 2 Tbsp. soy sauce and 1 Tbsp. fish sauce and cook, stirring constantly, until coated, about 30 seconds.

Scrape tempeh mixture into bowl with toasted coconut. Add 1 small red onion, thinly sliced, ⅓ cup fresh lime juice, and most of ½ cup mint leaves and toss to coat.

Top larb with remaining mint and serve with cabbage leaves and cucumber spears.