Thai inspired tempeh laab
Combining the vegan source of protein with a Thai twist, this laab recipe is the perfect main course for any evening meal
Ingredients
- 2 packs 200g H&B tempeh block
- 3 little gems
- 1 red pepper, deseeded and diced
- 3 cloves garlic, peeled and minced
- 2 tbsp veg oil
- 4 tbsp H&B yellow sauce
- 4 limes, 3 juiced and 1 cut into quarters
- 4 tsp grated ginger
- 1 tbsp H&B peanut butter
- 3 tsp light soy sauce
- 2 pinches dried chilli flakes
- 1 handful coriander, roughly chopped
- 1 tbsp mint leaves, chopped
Method
Step 1
Cut open the tempeh and drain any liquid
Step 2
With a knife, break up the tempeh into a rough mince and place onto kitchen paper to take out the last of the moisture
Step 3
In a bowl, mix together the yellow sauce, lime juice, soy sauce, ginger and peanut butter. Mash in the peanut butter until blended into a watery paste. Then, put to one side