Ingredients for Thai Tempeh
- Peanut Oil
- 1 block (8 oz) tempeh, pressed and cubed
- Vegetable Stock
- 2 tablespoons tamari (or soy sauce)
- 2 cloves garlic, minced
- Serrano Peppers
- 1 tablespoon grated fresh ginger
- Unsweetened Coconut Milk
- 2 scallions, thinly sliced
- Salt to taste
- Fresh Lime Juice
- Fresh Cilantro
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How to Make Thai Tempeh
- Press the tempeh to remove excess water. Cut into 1-inch cubes.
- Heat vegetable oil in a large deep skillet over medium-high heat. Add tempeh cubes and brown on all sides, about 5-7 minutes.
- Add vegetable or chicken stock, tamari, minced garlic, minced serrano chiles, and grated ginger to the skillet. Bring to a simmer.
- Reduce heat to medium-low, cover the pan, and cook for 5-7 minutes, or until most of the liquid is absorbed.
- Stir in coconut milk and sliced scallions. Season with salt to taste. Simmer uncovered for another 3-5 minutes, or until heated through and slightly thickened.
- Stir in lime juice and garnish with fresh cilantro.
- Serve hot over steamed jasmine rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
141 g
Sugar
5g
Fat
70g
Carbs
6g