Thai Tempeh

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READY IN: 25mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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