My take on one of my favourite Thai dishes, Laarb Gai/Laab Gai, using tempeh and cauliflower instead of the usual minced meat.
I guess you can call it an Asian salad! It is usually made of ground meat, a combination of fresh herbs, and toasted rice that has been ground to a powder, however I leave that out in my recipe as I like to keep it simple. Sometimes I add some crushed peanuts for texture.
I love this dish because it packs a flavourful punch and it is incredibly easy to make a huge batch of. Perfect for big groups/leftovers.
1 head of cauliflower (~ 700g), cut into equal-sized florets
2 blocks of tempeh, diced
3 spring onions, sliced
1 large red chili, sliced
1 chilli padi, sliced finely
1 piece lemongrass, sliced finely
2 kaffir lime leaves, sliced finely
a little less than ¼ cup tamari*
¼ cup fresh lime juice
1 cup coriander, roughly torn
1 cup mint, roughly torn
1 cup Thai basil
½ red onion, sliced finely
2-3 tbsp oil
- Preheat oven to 180°C (fan)/200˚C. Toss the cauliflower and tempeh in oil and bake on a rimmed baking sheet. Bake until tender and well browned, ~25 minutes (turn the baking tray halfway through).
- Once cooled, chop it up into pea-size pieces. Transfer to a large bowl and add chilis, lemongrass, lime leaves, tamari, lime juice, coriander, mint, thai basil, red onion and spring onions.
- Serve with cucumbers, lettuce cups and/or steamed rice.
- Tamari: can be substituted with soy sauce or, if you’re not vegetarian/vegan, fish sauce (which is my favourite version!)
- Chilli padi: can be substituted with dried chilli flakes
- Play around with the herbs, depending on what you have lying around. I like adding sawtooth coriander and different types of basil