A Plant-Based Play on Larb

And yes, it does in fact include tempeh

I’m not the first to wonder if tempeh would be a good substitute for the ground meat in larb (who is ever the first to think up anything these days?) but I was surprised to discover that it hasn’t been wondered about more widely. Tempeh’s crumbly nature makes it seem obvious to me.

If you’re unfamiliar, larb is something of a meat salad associated with Northern Thailand — typically made using ground pork or chicken that’s cooked quickly with fish sauce, fresh chiles, plenty of lime juice, and fragrant herbs, and served alongside a varying array of fresh herbs, lettuces, and sticky rice.

There are plant-based versions out there, like Woks of Life’s Mushroom Larb, Andrea Nguyen’s Tofu Larb, or Hetty McKinnon’s Tofu Larb, but in terms of method (since it’s not a plant-based recipe) I’ve been inspired by Gregory Gourdet’s Spicy Larb-Style Lettuce Wraps in his book Everyone’s Table. It seems to me that the essence of the dish is its vibrantly fresh and satisfying mix of textures, flavors, and richness.

Liberties have been taken in my recipe today, in every which way: