Thai Tempeh

Submitted by PalatablePastime

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

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 2

ingredients

• 9.85 ml peanut oil
• 226.79 g package tempeh
• 118.29 ml vegetable stock
• 4.92 ml tamari
• 2 clove garlic, minced
• 1-2 serrano peppers or 1-2 jalapeno chile, minced (seeded and deveined)
• 4.92 ml grated ginger
• 118.29 ml unsweetened coconut milk
• 2 scallions, sliced thin
• 2.46 ml salt
• 4.92 ml fresh lime juice
• 59.16 ml chopped fresh cilantro

directions

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).

Reviews

[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.

 

[Sherrys goodeats]

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.

 

[Park3006]

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

 

[bsanchez45]

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!

 

[vegetara]

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.