How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tempeh with Coconut Milk and Lemongrass?

You need 15 ingredients. The key ingredients include: 1/2 cup lite unsweetened coconut milk, 1/2 cup plain soymilk, 1/4 cup creamy peanut butter, 4 Tbs. low-sodium soy sauce, and more.

Is Tempeh with Coconut Milk and Lemongrass suitable as vegetarian?

Yes, Tempeh with Coconut Milk and Lemongrass falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Tempeh with Coconut Milk and Lemongrass?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh with Coconut Milk and Lemongrass Recipe

Name: Tempeh with Coconut Milk and Lemongrass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup lite unsweetened coconut milk; 1/2 cup plain soymilk; 1/4 cup creamy peanut butter; 4 Tbs. low-sodium soy sauce; 2 Tbs. minced lemongrass; 2 Tbs. brown sugar; 1 tsp. crushed red pepper, optional; 2 Tbs. canola oil; 1 lb. tempeh, diced; 1 large red bell pepper, seeded and cut into thin slivers; 8 oz. snow peas, trimmed; 1 bunch scallions, chopped; Juice of 1 lime; 3 Tbs. minced cilantro for garnish; 1/4 cup chopped unsalted dry-roasted peanuts for garnish

Try this homemade Tempeh with Coconut Milk and Lemongrass recipe the whole family will love. Made with coconut milk, soymilk, peanut butter and soy sauc…

This Tempeh with Coconut Milk and Lemongrass relies on simple, everyday ingredients such as plain soymilk, creamy peanut butter, tbs. low-sodium soy sauce and tbs. minced lemongrass. It comes together quickly and makes 4 servings, at about 948 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

Tempeh with Coconut Milk and Lemongrass

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions