Vietnamese-Style Tempeh With Lemongrass and Cilantro

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READY IN: 25mins
Recipe by VegSocialWorker

This is from Robin Robertson's 'Rice & Spice'. Haven't tried this yet but it looks delish. Personally, I like to steam or boil tempeh for 10 minutes before using it in a recipe. The original recipe calls for using vegetarian 'fish sauce' or soy sauce.

Ingredients Nutrition

Directions

  1. Remove the though outer layer from the lemongrass and discard. Finely chop the remaining inner section and set aside.
  2. Heat the oil in a large skillet or wok over medium heat until hot. Add the tempeh and stir-fry until browned, about four minutes. Add the bell pepper and lemongrass and stir-fry for one minute.
  3. Add the soy sauce', vinegar, sugar, chile paste, and scallions and stir to combine.
  4. Taste and adjust the seasoning if necessary.
  5. Spoon over hot cooked rice and top with chopped cilantro.

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