Thai Tempeh Recipes
THAI TEMPEH
Mildly spicy, you can use more heat in this if you prefer. Makes a nice change from the usual thai dishes.
Provided by PalatablePastime
Categories Tempeh
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a large deep skillet, brown tempeh on both sides in oil.
- Cut tempeh into thin strips.
- Add stock, tamari, garlic, minced serrano chile/s, and ginger to the skillet and bring to a simmer.
- Add tempeh strips, then cover the pan and cook until all the liquid has been absorbed.
- Add the coconut milk, and scallions, and season with salt, and simmer for several minutes or until dish is hot.
- Stir in lime juice and sprinkle cilantro over the dish.
- Serve hot, with steamed jasmine rice (if desired).
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- Broil or grill the tempeh until it is well browned all over. When it is cool enough to handle, cut diagonally into slices about ¼-inch thick. Set aside.
- Heat the oil in a wok or wide sauté pan over medium-high heat. When the oil starts to shimmer, add the coriander seeds and fry for a few seconds until they start to darken. Then add the garlic, jalapeño, and ginger. Stir-fry until the garlic starts to color slightly. Add the onions, carrots, and Italian pepper, and stir-fry until they begin to soften but not brown.
- Add half the shredded cabbage. Stir-fry the cabbage until it starts to soften, then add the tempeh slices and gently mix in with the veggies. Cook for a minute. Add the turmeric, ground coriander, and cayenne, and mix to coat the tempeh and vegetables. Cook, stirring, for a minute. Do not let the spices burn.
- Add the remaining cabbage, coconut milk, ¼ cup of water (use it to rinse out the coconut milk stuck in the can), salt or fish sauce, and sesame oil. Mix well. Cover and turn the heat down to simmer.
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- To make the sauce, add cashew butter, coconut milk, coconut aminos (or tamari/soy sauce), rice vinegar, and red curry paste in a small bowl and whisk vigorously until combined.
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