Coconut Tempeh Larb

Method

1. 1

   Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add ¾ cup unsweetened shredded coconut and cook, stirring constantly, until toasted and fragrant, about 1 minute. Transfer to a large bowl.

2. 2

   Heat remaining ¼ cup vegetable oil in same skillet over medium-high. Arrange two 8-oz. packages tempeh, crumbled into small pieces, in an even layer and cook, undisturbed, until lightly browned underneath, about 3 minutes. Stir, then continue to cook, stirring occasionally, until browned in spots all over, about 3 minutes. Add 1 Fresno chile, thinly sliced, one 3" piece ginger, peeled, finely grated, and 4 garlic cloves, finely grated, and cook, stirring constantly, until combined, about 30 seconds. Add 2 Tbsp. soy sauce and 1 Tbsp. fish sauce and cook, stirring constantly, until coated, about 30 seconds.

3. 3

   Scrape tempeh mixture into bowl with toasted coconut. Add 1 small red onion, thinly sliced, ⅓ cup fresh lime juice, and most of ½ cup mint leaves and toss to coat.

4. 4

   Top larb with remaining mint and serve with cabbage leaves and cucumber spears.

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