No current photos.

Add this recipe to your:

Send this recipe:

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	69%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3396mg		141%
Potassium 785mg		22%
Total Carbohydrate 18.2g		6%
	Dietary Fiber 1.1g	4%
	Sugars 1.4g
Protein 28.1g		56%
detailed view... how is this calculated?

Thai Tempeh

Recipe #82510 | 25 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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).

Questions about this recipe?

Featured Reviews for This Recipe

From: VegeTara

On Nov 9, 2009

I thought the tempeh was quite bland, and when I make it again I'll probably marinate it for a bit in some Thai seasonings and perhaps add some veggies. I used 2 chilies and the spice was perfect for me. I served this over the coconut rice from Vegan with a Vengence and that at least made up for the bland tempeh this time.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: D Rusak

On Jun 23, 2009

This was a simple recipe with easily available ingredients. I used 1 jalepeno with seeds, it seemed to do the trick. I also added a bunch of kale, 1 chopped tomato, and some currants to have a one-pot meal. Excellent!

0 people found this review helpful

Was this review helpful to you? YES | NO

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.

2 people found this review helpful

Was this review helpful to you? YES | NO

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!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews