Tempeh Larb

• 2 8-oz. pkgs. tempeh
• 4 tsp. fresh minced ginger, divided
• 1/4 cup canola or peanut oil
• 1/2 cup lime juice
• 3 Tbs. low-sodium soy sauce
• 1 1/2 tsp. sugar
• 1 medium red onion, thinly sliced (1 1/2 cups)
• 1/2 cup chopped fresh cilantro
• 16 whole fresh mint leaves
• 1/2 tsp. or more red pepper flakes
• 16 iceberg lettuce leaves

1. Steam tempeh in steamer 20 minutes.
2. Cool, and cut each block into quarters.
3. Pulse tempeh in blender or food processor until crumbly.
4. Add 2 tsp.
5. ginger, and process until combined.
6. Heat oil in large nonstick skillet over medium-high heat.
7. Add tempeh, and cook 8 to 10 minutes, or until golden brown and dry, stirring often.
8. Meanwhile, combine lime juice, soy sauce, and sugar in large bowl.
9. Add tempeh, onion, cilantro, mint leaves, red pepper flakes, and remaining 2 tsp.
10. ginger, and toss to combine.
11. Fill each lettuce leaf with about 2 Tbs.
12. tempeh mixture.
13. Top each with 1 mint leaf, and serve.

pkgs, ginger, peanut oil, lime juice, soy sauce, sugar, red onion, fresh cilantro, mint, red pepper

Taken from www.vegetariantimes.com/recipe/tempeh-larb/ (may not work)