2. Crush garlic and chop chilli (see notes). Combine with lime zest and juice, 1 tsp sugar, 1 tbsp soy sauce and 2 tbsp oil. Season to taste with soy sauce and vinegar if needed.
3. Heat frypan over medium-high heat with 1 tbsp oil. Slice onion and lime leaves. Add to pan and crumble in tempeh. Cook for 6-8 minutes until onion is soft and tempeh warmed through. Stir in 1/2 cup water and take off heat.
4. Arrange salad components evenly across plates. Top with tempeh larb and spoon over dressing to taste.
Remove seeds from chilli if you prefer less heat.
Use a neutral oil such as grape seed oil for the dressing.
Continental cucumber 1/2
mint 1/2 bunch
Bean shoots 1 bag (250g)
garlic 1 clove
Red chilli 1
Red onion 3/4
Kaffir lime leaves 2 double
seasoned tempeh 2 packets (2 x 200g)
From your pantry:
oil (for cooking), soy sauce (or tamari), sugar (of choice), red wine vinegar