Coconut Tempeh Larb

Ingredients

For 4 servings

• •1 c. à soupe plus ¼ cup vegetable oil
• •0.75 tasse unsweetened shredded coconut
• •2 8-oz. packages tempeh, crumbled into small pieces
• •1 Fresno chile, thinly sliced
• •1 3" piece ginger, peeled, finely grated
• •4 garlic cloves, finely grated
• •2 c. à soupe soy sauce
• •1 c. à soupe fish sauce
• •1 small red onion, thinly sliced
• •0.3333333333333333 tasse fresh lime juice
• •0.5 tasse mint leaves, divided
• •Cabbage leaves and cucumber spears (for serving)

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.