Thai Tempeh

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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).