Toasted Tempeh and Sticky Rice Salad with Mint and Lime

This dish builds its deep, nutty character from a foundational Laotian technique: toasting. By dry-toasting both crumbled tempeh and sticky rice, we create an intensely savory base that perfectly complements the bright, fresh notes of lime, mint, and cilantro. This is not a saucy dish; instead, the seasonings cling to the craggy, toasted tempeh, ensuring every bite is complex and satisfying. The tempeh is the undisputed star, its texture transformed and its flavor concentrated through this simple process.

Prep time: 20 minutes Cook time: 20 minutes Servings: 2 to 3 main course servings

Ingredients

• One block of plain tempeh
• Uncooked sweet or glutinous rice
• A small yellow onion
• A small red bell pepper
• Cloves of garlic
• Limes
• Soy sauce or vegan fish sauce
• Red chili flakes, dried
• A touch of coconut sugar or brown sugar
• A large bunch of fresh mint
• A large bunch of fresh cilantro
• Green onions
• Unsalted, roasted peanuts for finishing

Instructions

1. Begin by making the toasted rice powder (khao khoua) by adding a few tablespoons of uncooked sticky rice to a dry skillet over medium heat.
2. Toast the rice, shaking the pan constantly, until it turns a deep golden brown and smells like popcorn.
3. Transfer the toasted rice to a spice grinder or mortar and pestle and grind it into a coarse, sandy powder.
4. Crumble the block of tempeh with your hands into small, irregular pieces, like coarse breadcrumbs.
5. Add the crumbled tempeh to the same dry skillet and toast it over medium-high heat, stirring frequently until it is browned, firm, and aromatic.
6. While the tempeh toasts, finely mince the onion and garlic, and finely dice the red bell pepper.
7. Transfer the hot, toasted tempeh to a large mixing bowl.
8. Quickly add the minced onion and garlic to the hot, empty skillet and toast for one minute until fragrant, then add them to the bowl with the tempeh.
9. Add the soy sauce, the juice of one or two limes, the chili flakes, and the sugar to the warm tempeh mixture, tossing to combine well.
10. Stir in one or two tablespoons of your prepared toasted rice powder.
11. Roughly chop the mint and cilantro leaves, thinly slice the green onions, and fold them into the tempeh salad along with the diced red bell pepper.
12. Serve the salad immediately, garnished with a generous amount of coarsely crushed toasted peanuts.

Notes

The toasted rice powder, khao khoua, is essential for both flavor and texture in this dish. It provides a distinct roasted aroma and acts as a binder, helping the dressing cling to the tempeh. Making extra is a good idea; it can be stored in an airtight container for several weeks and used to season other dishes.

This salad is traditionally served warm or at room temperature alongside steamed sticky rice, which can be used to scoop up the salad. For a lighter meal, serve the tempeh mixture in crisp lettuce cups, such as butter or little gem. The final scattering of crushed peanuts is not just a garnish; it adds a crucial layer of crunchy texture that contrasts with the chewy tempeh and soft herbs.