Thai Tempeh

Name: Thai Tempeh
Ingredients: 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

12 ingredients

7 steps

Ingredients

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

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).