How to Make Stir-Fried Tempeh With Coconut Milk and Fresh Lemongrass

Stir-fried tempeh with coconut milk and fresh lemongrass is a simple, easy-to-make dish that is perfect for a quick weeknight dinner or healthy lunch. Combining typical Asian ingredients with the hearty, vegetarian staple, tempeh, stir-fried tempeh with coconut milk and fresh lemongrass is a rich, hearty dish with origins in Thai and Chinese cuisine. Serve with a crisp greens salad with a sweet and sour vinaigrette and a bowl of hot spiced-miso soup.

Things You'll Need

• 1/2 cup unsweetened coconut milk
• 1/2 cup whole milk
• 1/4 cup creamy peanut butter
• 1/4 cup tamari
• 2 tbsp. minced lemongrass
• 2 tbsp. brown sugar
• 2 tbsp. canola oil
• 1 lb. tempeh, diced
• 1 yellow bell pepper, slivered
• Bunch spring onion, chopped
• Juice of 1 lime
• 3 tbsp. chopped fresh cilantro

Instructions

1. Put the coconut milk, milk, peanut butter, tamari, lemongrass and brown sugar into a food processor and puree until the mixture is smooth and creamy.

2. Heat the canola oil in a large wok over high heat. Add the tempeh, yellow bell pepper and chopped green onions. Stir-fry for three to four minutes or until the vegetables are crisp but still retain some bite.

3. Reduce the heat to low and add the puree from the food processor. Cook for seven to eight minutes until the sauce thickens and reduces a bit. Stir in the lime juice and cook for another two to three minutes.

4. Spoon the tempeh and sauce mixture onto a large serving platter or individual serving plates and garnish with the chopped fresh cilantro. Serve immediately while piping hot.

References

• My Recipes

Resources

• All Recipes - Tofu and Tempeh Recipes
• Compassionate Cooks - Tofu and Tempeh Recipes