Tempeh with Coconut Milk and Lemongrass
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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
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
- 3 Tbs. minced cilantro for garnish
- 1/4 cup chopped unsalted dry-roasted peanuts for garnish
Preparation
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
- Cholesterol Content 0 mg
- 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