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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (252g) Recipe makes 2 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 414 | ||
| Calories from Fat 260 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.0g | 44% | |
| Saturated Fat 14.0g | 70% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 6.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3396mg | 141% | |
| Potassium 785mg | 22% | |
| Total Carbohydrate 18.3g | 6% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.5g | ||
| Protein 28.1g | 56% | |
Thai Tempeh
By: Sue L
Jan 30, 2004
Mildly spicy, you can use more heat in this if you prefer. Makes a nice change from the usual thai dishes.
SERVES 2 -3
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 pepper or jalapeno chiles, 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).
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- Course > Main Dish
- Main Ingredient > Beans > Soy/Tofu > Tempeh
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: anne #2
On Oct 2, 2006
There was no spice at all. Perhaps the jalapenos shouldn't have been seeded. Needed much more flavor. I stir-fried the garlic, pepper, and ginger before adding the stock, and also added green beans and sweet potatoes (but increased the spice level and coconut milk accordingly — or maybe I screwed that up).
From: yogi
On Jan 17, 2006
Wonderful recipe! The different flavors come together so well... heck, I even ate the leftovers cold, right out of the frig. I used serrano peppers, and the heat seemed just right for me. The only change I made was that I browned the tempeh in the oven (high temp) instead of frying.
From: Shalabhanjika
On Sep 22, 2008
This recipe is easy and delicious. It was my first time cooking tempeh and I was very pleased with the results. I had it over jasmine rice. I left the ginger in fairly large chunks, and omitted the scallions as I had none. Next time I will definitely add veggies, there is definitely enough sauce to cover them. It should be a great recipe to play with. Thanks!
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