Total Time
Prep 15 mins
Cook 10 mins

Mildly spicy, you can use more heat in this if you prefer. Makes a nice change from the usual thai dishes.

Ingredients Nutrition


  1. In a large deep skillet, brown tempeh on both sides in oil.
  2. Cut tempeh into thin strips.
  3. Add stock, tamari, garlic, minced serrano chile/s, and ginger to the skillet and bring to a simmer.
  4. Add tempeh strips, then cover the pan and cook until all the liquid has been absorbed.
  5. Add the coconut milk, and scallions, and season with salt, and simmer for several minutes or until dish is hot.
  6. Stir in lime juice and sprinkle cilantro over the dish.
  7. Serve hot, with steamed jasmine rice (if desired).


Most Helpful

Decided to surprise my wife with this as she's a fan of Thai cuisine and she absolutely loved it! She's Vietnamese and very picky with food, so it's highly impressive. Rich with flavour and freshness. Still tastes good the next day. Good to cut the tempeh very thin.

Jari A. December 05, 2014

We are not big tempeh eaters, but loved the flavors in the recipe, so I tried it - delicious! It was a really basic recipe that with great balance for all the different flavors.

Sherry's goodeats January 12, 2013

Awesome, fresh meal! Will be a keeper for sure.

Park3006 December 21, 2012

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