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Tempeh Larb with Sticky Rice Recipe

This recipe is rated 5.0 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Refined sugar free

Oil-free option

Nut-free option

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A bowl of plant-based mince salad with fresh herbs sits on a table, surrounded by sticky rice, shallots, chilli flakes, and a bowl of powder—perfect for those who love the flavours of Tempeh Larb.
A bowl of herb and plant-based chicken salad topped with fresh greens and seasoning, served with red pepper flakes and ground rice.

A classic Lao and Thai street-food favourite, larb is famous for its vibrant balance of tangy, salty and spicy flavours. This tempeh version delivers it all with a plant-powered twist. Served alongside soft, steamy sticky rice, it’s designed for sharing straight from the bowl.

You will need

Serves 8

  • 250g of glutinous rice, washed 3 times and soaked for about an hour
  • 300g tempeh
  • 1 large shallot or 2 small shallots, finely diced
  • 3 spring onions, diced
  • 20 mint leaves
  • 1/2 bunch coriander
  • 2 roasted dried chillies, chopped
  • 3 tablespoons vegan fish sauce
  • 2 limes, juice only
  • Salt
  • White pepper
  • 2 tablespoons roasted ground rice

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Directions

20 mins to prep

20 mins to cook

  1. Step 1

    To make your sticky rice: Place a pot half-filled with water on a stove and set a steam basket* on top, just resting inside it. Place a muslin cloth over the steam basket. Add the rice to the centre of the cloth, folding the edges of the cloth over the rice to ensure the rice is completely enclosed. Place a frying pan lid inside the steam basket/ over the rice and cloth, and steam for 15 minutes or until the rice is soft. Break the rice apart every 5 minutes, ensuring all of the grains are cooked evenly. (*Note: You can do this with a colander too! You can also do it without the muslin cloth too. Just put the rice in a colander over the boiling water, cover with a frying pan lid that fits inside the colander, and steam until soft.)

  2. Step 2

    Place water into a frying pan at a depth of 1-2 inches, and bring to a boil. Add the tempeh and cook for 5 minutes. Set aside to cool slightly before crumbling into fine pieces.

  3. Step 3

    In a large bowl, combine the shallots, spring onions, mint, coriander, dried chilli, vegan fish sauce, and lime juice. Season with hearty pinches of salt and white pepper. Add the crumbled tempeh and stir through.

  4. Step 4

    Top with the ground rice and serve alongside a bowl of sticky rice.

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