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Tempeh Larb, Sweet Potato & Lime Leaf Curry

Fragrant, aromatic, and deeply heart-warming - this is a bowl for the soul. Tofoo's cousin, Tempeh, is taking centre stage here. Crumbled, tumbled in street-food spices, and roasted to absolute perfection, it acts as the ultimate textured topping to a vibrant, creamy curry sauce.

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 20 mins
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Ingredients

  1. 160g crumbled Tempeh
  2. 1 tbsp Streetfood Chef Thai Seasoning (Essential Cuisine)
  3. Splash of dark soy sauce
  4. Juice of limes

    5. The Curry Sauce:

    2 shallots, minced
    1 tbsp yellow Thai curry paste (Mae Ploy)
    1 large sweet potato, peeled & diced
    1 tin of full-fat coconut milk
    2–3 lime leaves
    1 tsp turmeric & 1 tsp palm sugar
    Juice of limes
    1 tsp toasted rice powder & Crispy chilli oil
    Oil

Get started

  1. Crisp the Tempeh: Crumble your tempeh and toss it through the Thai seasoning. Roast with a drizzle of oil at 180°C until beautifully crispy, finishing with a splash of dark soy and lime juice.
  2. Build the sauce: Soften your minced shallots in a pan, add the curry paste, and fry until deepened in color. Pour in the coconut milk and turmeric, stir well, and bring to a simmer. Drop in the diced sweet potato, lime leaves, palm sugar, and a splash of water.
  3. Simmer & Serve: Cook until the sweet potato is fork-tender, finishing with a squeeze of fresh lime juice. Top the curry with your crispy spiced tempeh, a sprinkle of toasted rice powder, and a generous drizzle of chilli oil. Serve with fluffy Jasmine rice.
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