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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.
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.
Awesome, fresh meal! Will be a keeper for sure.
I loved it! I did marinade it in the stock, tamari, garlic, jalapeno, and ginger overnight, then followed the rest of the recipe. I almost ate the whole thing! Yum!
I thought the tempeh was quite bland, and when I make it again I'll probably marinate it for a bit in some Thai seasonings and perhaps add some veggies. I used 2 chilies and the spice was perfect for me. I served this over the coconut rice from Vegan with a Vengence and that at least made up for the bland tempeh this time.
This was a simple recipe with easily available ingredients. I used 1 jalepeno with seeds, it seemed to do the trick. I also added a bunch of kale, 1 chopped tomato, and some currants to have a one-pot meal. Excellent!
This recipe is easy and delicious. It was my first time cooking tempeh and I was very pleased with the results. I had it over jasmine rice. I left the ginger in fairly large chunks, and omitted the scallions as I had none. Next time I will definitely add veggies, there is definitely enough sauce to cover them. It should be a great recipe to play with. Thanks!
There was no spice at all. Perhaps the jalapenos shouldn't have been seeded. Needed much more flavor. I stir-fried the garlic, pepper, and ginger before adding the stock, and also added green beans and sweet potatoes (but increased the spice level and coconut milk accordingly -- or maybe I screwed that up).
Quick and tasty. I'll make it again for sure.