Thai Tempeh
Mildly spicy, you can use more heat in this if you prefer. Makes a nice change from the usual thai dishes.
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.
Ingredients
peanut oil, tempeh, vegetable stock, tamari, garlic, serrano peppers, ginger, unsweetened coconut milk, scallions, salt, fresh lime juice, fresh cilantro