Tempeh Larb with Toasted Rice Powder and Fresh Herbs

Prepare the Khao Khua: Dry-roast 1 tablespoon of raw long-grain rice in a small skillet over medium heat until deep golden brown and fragrant. Grind into a coarse powder using a mortar and pestle.

In a large skillet or wok, heat the olive oil over medium-high heat. Add the crumbled tempeh and sear until deeply browned and slightly crispy at the edges, about 5-7 minutes.

Toss in the diced bell peppers and continue to stir-fry for 2 minutes until just softened but still vibrant. Remove from heat.

Fold in the fresh chopped spinach until just wilted from the residual heat. Season with a generous squeeze of fresh lime juice, a splash of soy sauce (for depth), and a pinch of chili flakes.

Stir in the prepared Khao Khua rice powder; it will provide a nutty, toasted texture that defines the dish.

Serve the warm tempeh mixture over a bed of steamed white rice. Garnish with a sprinkle of crushed almonds for extra crunch and a handful of fresh cilantro or mint leaves to brighten the plate.