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Traditionally made with minced meat, seafood or fungi, our vegetarian-friendly version of larb stars tempeh juicy with a garlicky, salty, sweet and spicy marinade, crumbled until it resembles its meatier counterparts.
We’ve served our larb with quickly pickled cucumbers and sliced red onion to add zing and freshness, along with a smattering of roughly chopped roasted peanuts, crisp cos lettuce and fresh coriander for the perfect bite.
Note: Tempeh, a fermented tofu made…
