Coconut Tempeh Larb

Ingredients

• 1 Tbsp. plus ¼ cup vegetable oil
• ¾ cup unsweetened shredded coconut
• 2 8-oz. packages tempeh, crumbled into small pieces
• 1 Fresno chile, thinly sliced
• 1 3" piece ginger, peeled, finely grated
• 4 garlic cloves, finely grated
• 2 Tbsp. soy sauce
• 1 Tbsp. fish sauce
• 1 small red onion, thinly sliced
• ⅓ cup fresh lime juice
• ½ cup mint leaves, divided
• Cabbage leaves and cucumber spears (for serving)

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