Thai inspired tempeh laab

Name: Thai inspired tempeh laab
Cook time: 20 mins
Total time: 20 mins
Yield: Serves 4
Ingredients: 2 packs 200g H&B tempeh block; 3 little gems; 1 red pepper, deseeded and diced; 3 cloves garlic, peeled and minced; 2 tbsp veg oil; 4 tbsp H&B yellow sauce; 4 limes, 3 juiced and 1 cut into quarters; 4 tsp grated ginger; 1 tbsp H&B peanut butter; 3 tsp light soy sauce; 2 pinches dried chilli flakes; 1 handful coriander, roughly chopped; 1 tbsp mint leaves, chopped

Combining the vegan source of protein with a Thai twist, this laab recipe is the perfect main course for any evening meal

Ingredients

2 packs 200g H&B tempeh block
3 little gems
1 red pepper, deseeded and diced
3 cloves garlic, peeled and minced
2 tbsp veg oil
4 tbsp H&B yellow sauce
4 limes, 3 juiced and 1 cut into quarters
4 tsp grated ginger
1 tbsp H&B peanut butter
3 tsp light soy sauce
2 pinches dried chilli flakes
1 handful coriander, roughly chopped
1 tbsp mint leaves, chopped

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Nutrition

Method

Step 1

Cut open the tempeh and drain any liquid

Step 2

With a knife, break up the tempeh into a rough mince and place onto kitchen paper to take out the last of the moisture

Step 3

In a bowl, mix together the yellow sauce, lime juice, soy sauce, ginger and peanut butter. Mash in the peanut butter until blended into a watery paste. Then, put to one side