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Thai Tempeh

This main dish is just yummy. There really is no other way to describe it. It’s packed with nutrients, protein, and hot spice to stimulate circulation, which promotes heart health. It’s easy, versatile, and is just gorgeous.

Makes 3–4 servings

Avocado oil
8 ounces tempeh
½ cup spring or filtered water or vegetable broth
1 teaspoon soy sauce
3 cloves fresh garlic, minced
2 Serrano peppers, minced (with seeds for more heat, without seeds for mild taste)
1 teaspoon freshly grated ginger
½ cup unsweetened low- fat coconut milk
4 whole fresh green onions, thinly sliced on the diagonal
1 teaspoon fresh lime juice
2–3 sprigs fresh flat-leaf parsley, coarsely chopped*

Place avocado oil to cover the bottom of a flat- bottomed skillet over medium heat. Brown the tempeh on both sides, about 3 minutes per side. Remove tempeh. In the same skillet, add water, soy sauce, garlic, Serranos and ginger. Slice tempeh into strips and add to the skillet. Cook, covered, over medium-low heat until all the liquid has been absorbed into the tempeh, about 3–4 minutes. Stir in coconut milk and lime juice and simmer 2–3 minutes more. Remove from heat and stir in parsley.

*You may use cilantro in place of the parsley, but I personally hate the taste of cilantro, so I never use it.


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