Lunch · Thai · 20 min
Tempeh Larb with Toasted Rice Powder and Fresh Herbs
- Calories
- 431
- Protein
- 32g
- Carbs
- 21g
- Fat
- 24g
Ingredients
- 133.3 g tempeh
- 0.5 tbsp olive oil
- 80.3 g green bell pepper
- 64.2 g spinach
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 0.5 tsp red pepper flakes
- 279.6 g long-grain white rice
- 3.2 g almonds
- 2 sprig fresh cilantro
- 2 sprig fresh mint
Method
- 01Prepare the Khao Khua (toasted rice powder): Take 12 g of the dry long-grain white rice and add to a small skillet over medium heat without oil. Toast for 5-8 minutes, stirring frequently, until deep golden brown and nutty. Cool slightly, then grind coarsely using a mortar and pestle or spice grinder.
- 02Steam the remaining long-grain white rice according to package instructions until tender.
- 03Heat olive oil in a large skillet or wok over medium-high heat. Add the crumbled tempeh and cook for 5-7 minutes, stirring occasionally, until deeply golden brown and slightly crispy at the edges.
- 04Add the diced green bell pepper to the skillet with the tempeh and stir-fry for 2 minutes until just tender-crisp.
- 05Remove the skillet from heat. Immediately toss in the fresh chopped spinach, lime juice, soy sauce, and red pepper flakes, stirring until the spinach wilts from residual heat.
- 06Fold in the prepared toasted Khao Khua rice powder to bind the warm tempeh mixture and provide texture.
- 07To serve, spoon the warm tempeh larb over the steamed white rice. Top with crushed toasted almonds, chopped cilantro, and chopped mint.
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