Recipe by Sue Lau
Mildly spicy, you can use more heat in this if you prefer. Makes a nice change from the usual thai dishes.
Top Review by Jari A.
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.
- 2 teaspoons peanut oil
- 1 (8 ounce) package tempeh
- 1⁄2 cup vegetable stock
- 1 teaspoon tamari
- 2 cloves garlic, minced
- 1 -2 serrano peppers or 1 -2 jalapeno chile, minced (seeded and deveined)
- 1 teaspoon grated ginger
- 1⁄2 cup unsweetened coconut milk
- 2 scallions, sliced thin
- 1⁄2 teaspoon salt
- 1 teaspoon fresh lime juice
- 4 tablespoons chopped fresh cilantro
Directions See How It's Made
- In a large deep skillet, brown tempeh on both sides in oil.
- Cut tempeh into thin strips.
- Add stock, tamari, garlic, minced serrano chile/s, and ginger to the skillet and bring to a simmer.
- Add tempeh strips, then cover the pan and cook until all the liquid has been absorbed.
- Add the coconut milk, and scallions, and season with salt, and simmer for several minutes or until dish is hot.
- Stir in lime juice and sprinkle cilantro over the dish.
- Serve hot, with steamed jasmine rice (if desired).