Tempeh with Coconut Milk and Lemongrass

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This recipe scores big on preparation ease and flavor. To extract the most flavor, pound the lemongrass’s white stem end flat before mincing it. Discard the fibrous green end. Extra-firm tofu may be used instead of the tempeh, if you prefer. Serve this colorful dish over rice or noodles.

  • 4Servings


  • 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
  • 3 Tbs. minced cilantro for garnish
  • 1/4 cup chopped unsalted dry-roasted peanuts for garnish


Put coconut milk, soymilk, peanut butter, soy sauce, lemongrass, brown sugar and crushed red pepper, if using, into food processor or blender; purée until smooth.

Heat oil in wok or skillet over medium-high heat. Add tempeh, bell pepper, snow peas and scallions. Stir-fry 5 minutes, or until vegetables are crisp-tender.

Reduce heat to medium. Add puréed mixture, and cook 5 minutes more, or until sauce thickens. Stir in lime juice. Garnish with cilantro and peanuts; serve.

Nutrition Information

  • Calories: 520
  • Carbohydrate Content: 33 g
  • Fat Content: 30 g
  • Fiber Content: 11 g
  • Protein Content: 32 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 500 mg
  • Sugar Content: 12 g