This recipe scores big on preparation ease and flavor. To extract the most flavor, pound the lemongrasss 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.
- 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.
- 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