VIETNAMESE-STYLE TEMPEH WITH LEMONGRASS AND CILANTRO
This is from Robin Robertson's 'Rice & Spice'. Haven't tried this yet but it looks delish. Personally, I like to steam or boil tempeh for 10 minutes before using it in a recipe. The original recipe calls for using vegetarian 'fish sauce' or soy sauce.
Provided by VegSocialWorker
Categories Tempeh
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the though outer layer from the lemongrass and discard. Finely chop the remaining inner section and set aside.
- Heat the oil in a large skillet or wok over medium heat until hot. Add the tempeh and stir-fry until browned, about four minutes. Add the bell pepper and lemongrass and stir-fry for one minute.
- Add the soy sauce', vinegar, sugar, chile paste, and scallions and stir to combine.
- Taste and adjust the seasoning if necessary.
- Spoon over hot cooked rice and top with chopped cilantro.
Nutrition Facts : Calories 854.9, Fat 10.6, SaturatedFat 1.9, Sodium 776.6, Carbohydrate 162.8, Fiber 6.1, Sugar 4.7, Protein 25
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