Thai Tempeh Recipe

Name: Thai Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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

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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* 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 12 ingredients. The key ingredients include: 2 teaspoons peanut oil, 1 (8 ounce) package tempeh, 1/2 cup vegetable stock, 1 teaspoon tamari, and more.

Yes, Thai Tempeh 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.

Thai Tempeh

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