Stir Crazy! Thai Tempeh

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* Exported from MasterCook *

 

Thai Tempeh

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 67

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons peanut oil

8 ounces packaged tempeh

1/2 cup vegetable stock

1 teaspoon tamari

2 large garlic clove -- minced

1 small fresh red or green chile -- minced

OR cayenne pepper -- to taste

1 teaspoon grated peeled fresh ginger

1/2 cup coconut milk

2 large scallions -- sliced thin

1/2 teaspoon salt or to taste

1 teaspoon fresh lime juice

2 tablespoons chopped fresh cilantro -- up to 4

 

For a festive dinner, serve this simple yet rich coconut-laced concoction

with jasmine rice and a generous variety of vegetable dishes - the servings

are small.

 

Set a wok over medium-high heat. Pour in the oil and tilt the pan to coat

the bottom. Add the tempeh and immediately flip it to coat both sides with

oil. Brown the tempeh on both sides. Remove the tempeh and cut it into

short thin strips.

 

Add the stock, tamari, garlic, chile, and ginger to the wok and bring to a

simmer. Add the tempeh strips, cover the pan, and cook for several

minutes, stirring occasionally, until the liquid has been absorbed.

 

Stir in the coconut milk, scallions, and 1/2 teaspoon salt. Simmer gently

for several minutes over low heat.

 

Add the lime juice, and cilantro to taste. Taste and add more salt if

needed. Serve immediately

 

Serves 4 modestly

 

Variation: Add 1 medium carrot, sliced thin, along with the stock, tempeh

strips, etc. Then add about 2 cups sliced spinach leaves along with the

lime juice and cilantro and cook until just wilted but still bright green.

 

Calories: 199, Carbohydrates: 12g, Total fat: 11g, Cholesterol: 0g,

Protein: 10g, Sodium: 395.

 

 

 

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