Laarb Gai

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. 

The Recipe serves 2-3


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

For serving




  1. 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).
  2. 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.
  3. 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
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