Name: Spicy tempeh larb with quick pickle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 600 gm honey soy tempeh, drained (see note); 1 tbsp each sesame oil and peanut oil; 2 garlic cloves, crushed; 1 tbsp finely grated ginger; ½ tsp chilli flakes, plus extra to serve; 35 gm (¼ cup) roasted peanuts, coarsely chopped; Chilli oil, micro coriander and baby cos lettuce, to serve; QUICK PICKLE; 125 ml (½ cup) apple cider vinegar; 1½ tsp raw caster sugar; 1 Lebanese cucumber, thinly sliced; 1 small red onion, thinly sliced into rings; 1 long red chilli, thinly sliced

Spicy tempeh larb with quick pickle

A vegetarian-friendly iteration of one of Thailand's greatest salad hits.

Spicy tempeh larb served with quick pickles

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Serves 4

Prep

15M

Cook

10M

Total

25M

Traditionally made with minced meat, seafood or fungi, our vegetarian-friendly version of larb stars tempeh juicy with a garlicky, salty, sweet and spicy marinade, crumbled until it resembles its meatier counterparts.

We’ve served our larb with quickly pickled cucumbers and sliced red onion to add zing and freshness, along with a smattering of roughly chopped roasted peanuts, crisp cos lettuce and fresh coriander for the perfect bite.

Note: Tempeh, a fermented tofu made from soybeans, is available from Asian grocers and select supermarkets. If unavailable, substitute firm tofu.

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Ingredients

600 gm honey soy tempeh, drained (see note)

1 tbsp each sesame oil and peanut oil

2 garlic cloves, crushed

1 tbsp finely grated ginger

½ tsp chilli flakes, plus extra to serve

35 gm (¼ cup) roasted peanuts, coarsely chopped

Chilli oil, micro coriander and baby cos lettuce, to serve

QUICK PICKLE

125 ml (½ cup) apple cider vinegar

1½ tsp raw caster sugar

1 Lebanese cucumber, thinly sliced

1 small red onion, thinly sliced into rings

1 long red chilli, thinly sliced

Method

For quick pickle, place vinegar and sugar in a bowl, season and whisk to dissolve sugar. Add remaining ingredients, toss to combine and set aside for at least 15 minutes to pickle.

Meanwhile, pat tempeh dry with paper towel and crumble using your hands. Heat sesame and peanut oils in a frying pan over medium-high heat. Add tempeh and cook, breaking up lumps with a wooden spoon, until starting to crisp (5-6 minutes). Add garlic, ginger and chilli flakes, and cook for 1 minute or until fragrant.

Divide tempeh mixture among serving bowls and top with peanuts, extra chilli flakes, chilli oil and coriander. Serve with quick pickle and lettuce.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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