Tempeh larb in lettuce cups with sticky rice

Ingredients

For 1 serving

• Tempeh140 g
• Red onion30 g
• Mint5 g
• Cilantro5 g
• Lime juiceto taste
• Soy sauce1 teaspoon
• Chili pepperto taste
• Peanut oil1 teaspoon
• Glutinous rice50 g
• Lettuce80 g
• Cucumber60 g

Contains: gluten, nuts, soy,

Method

1. Rinse the sticky rice several times until the water is almost clear. Steam it in a basket lined with wet baking paper over medium heat for 20 minutes, until the grains are translucent and soft; alternatively cook it covered with a little water over the lowest heat until absorbed.
2. Meanwhile prepare the vegetables: peel the red onion and slice it very thinly; separate the lettuce leaves, wash and dry them; wash the cucumber and cut it into sticks. Pick the mint and fresh coriander leaves and tear them.
3. Crumble the tempeh with your fingers into small pieces. Heat the peanut oil in a frying pan over medium-high heat and fry it for 6 minutes, stirring, until golden and crisp at the edges.
4. Take it off the heat and season the tempeh with the soy sauce, lime juice and chopped chilli; add the red onion, mint and coriander and toss. Taste: it should be sour, salty and hot.
5. Serve the larb in the lettuce leaves, with the cucumber sticks and the sticky rice on the side, to be rolled into small balls with your fingers.