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

Servings: persons

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

1
Put coconut milk, soymilk, peanut butter, soy sauce, lemongrass, brown sugar and crushed red pepper, if using, into food processor or blender; puree until smooth.
2
Heat oil in wok or skillet over medium-high heat.
3
Add tempeh, bell pepper, snow peas and scallions.
4
Stir-fry 5 minutes, or until vegetables are crisp-tender.
5
Reduce heat to medium.
6
Add pureed mixture, and cook 5 minutes more, or until sauce thickens.
7
Stir in lime juice.
8
Garnish with cilantro and peanuts; serve.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

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.

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

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

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