Thai Tempeh Recipe
Description: This Thai Tempeh recipe offers a mildly spicy twist that can be easily adjusted for those who prefer more heat. It’s a delightful departure from traditional Thai dishes, providing a vegan option packed with flavor and protein.
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Total Time: 25 minutes
- Recipe Category: Tempeh
- Keywords: Soy/Tofu, Beans, Thai, Asian, Vegan, Spicy, < 30 Mins, Stove Top
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | tempeh |
| 1 | tamari |
| 1/2 | garlic clove, minced |
| 1 | jalapeno chile, minced |
| 2 | ginger, minced |
| 1 – 2 | unsweetened coconut milk |
| 1 | scallion, chopped |
| 1/2 | salt |
| 2 tbsp | fresh lime juice |
| 1/2 cup | fresh cilantro, chopped |
Nutrition Facts (per serving)
- Calories: 414.4
- Fat: 29g
- Saturated Fat: 14g
- Cholesterol: 0mg
- Sodium: 3396.4mg
- Carbohydrates: 18.2g
- Fiber: 1.1g
- Sugar: 1.4g
- Protein: 28.1g
Recipe Instructions
-
Prepare Tempeh:
- In a large deep skillet, heat oil over medium-high heat. Add tempeh and brown on both sides until lightly golden. Remove from skillet and cut into thin strips.
-
-
Prepare Sauce:
- In the same skillet, add vegetable stock, tamari, minced garlic, minced jalapeno chile, and minced ginger. Bring to a simmer over medium heat.
-
Cook Tempeh:
- Return tempeh strips to the skillet, coating them with the simmering sauce. Cover the skillet and cook until all the liquid has been absorbed, about 5-7 minutes.
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Add Coconut Milk:
- Pour in the unsweetened coconut milk and add chopped scallions. Season with salt to taste. Simmer for an additional 3-4 minutes, stirring occasionally, until the dish is heated through.
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Finish and Serve:
- Stir in fresh lime juice and sprinkle chopped cilantro over the dish. Adjust seasoning if needed. Serve hot, optionally with steamed jasmine rice to complement.
Tips for Making Thai Tempeh
- Tempeh Prep: Browning the tempeh before simmering helps to enhance its texture and allows it to absorb more flavors from the sauce.
- Adjusting Heat: Control the spiciness by adjusting the amount of jalapeno chile used. For a milder version, remove seeds and membranes from the chile before mincing.
- Coconut Milk: Use unsweetened coconut milk to avoid adding unnecessary sweetness to the dish. Shake the can well before opening to ensure it’s properly mixed.
- Garnish: Fresh cilantro adds a burst of freshness and color to the dish. Feel free to sprinkle extra cilantro before serving if desired.
- Serving Suggestions: Thai Tempeh pairs beautifully with steamed jasmine rice, which helps to balance the flavors and soak up the delicious sauce.
Nutritional Benefits
This Thai Tempeh dish is rich in plant-based protein from tempeh and offers a good balance of fats, carbohydrates, and fiber. It’s suitable for vegans and those looking to incorporate more plant-based meals into their diet without sacrificing flavor or nutrition.
Enjoy the fusion of Thai-inspired spices and the heartiness of tempeh in this quick and satisfying dish! Adjust the spice levels to your preference and savor the vibrant flavors with each bite.
