Coconut Tempeh Larb

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.

This riff on the classic Laotian dish uses crumbled tempeh—slightly nutty in flavor and meaty in texture—in place of ground meat. Shredded coconut adds subtle sweetness and enhances the pleasant toothsomeness of the tempeh. Eat it warm, but know that the finished larb is still compelling if made ahead and served straight from the refrigerator. If you make a larger batch in advance to eat as leftovers throughout the week, add the mint just before serving.