Tempeh Braised in Coconut Milk w/ Lemongrass

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* Exported from MasterCook Mac *

 

Tempeh Braised in Coconut Milk w/ Lemongrass

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 3 Preparation Time :0:00

Categories : Oriental TVP, Seitan, Tempeh

Vegan Vegetarian

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces tempeh, preferably mixed grain

1 1/2 tablespoons peanut oil

1 tablespoon garlic -- slivered

1 1/2 cups leeks -- thinly sliced

1 can lite coconut milk -- 14 oz.

1 cup red bell pepper -- diced

1 cup celery -- diced

1/2 pound mushrooms -- slice 1/2 " thi=

2 stalks lemongrass (4 " long) -- cut into 1 " pieces

1/2 teaspoon red pepper flakes

1 1/2 tablespoons barley miso dissolved in 1/4 c. hot water

4 ounces snow peas -- cut into 1/2 " strips

soy sauce -- to taste

1/2 cup cilantro -- loosely packed

1 1/2 tablespoons fresh lime juice

cilantro sprigs -- for garnish

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1 1/2 cups cooked rice

 

1. Cut the tempeh in half crosswise. Cut each slab in half

horizontally. Heat a large nonstick skillet over medium heat. Lightly

brush both sides of each pieces of tempeh with oil and set it in the

skillet. Cover and cook until speckled with dark brown spots, about 2

minutes. Flip over, cover, and brown on the second side, 1 to 2

minutes.

 

2. Transfer the tempeh to a cutting board. When cool enough to

handle, cut into 1-inch " fingers " . Holding the knife at a 45-degree

angle, cut each finger on the bias into slices about 1/2-inch thick.

Set aside.

 

3. Heat 1 T. of oil in a large saucepan over medium heat. Lightly

brown the garlic, add the leeks, and saute for 1 minute, stirring

frequently. Stir in the coconut milk, reserved tempeh, red pepper,

celery, mushrooms, lemongrass, and crushed red pepper. Bring to a

boil. Cover and cook at a gentle boil for 15 minutes.

 

4. Remove the pieces of lemongrass and stir in the dissolved miso and

snow peas. If the mixture is not quite salty enough, add soy sauce to

taste. Just before serving, stir in the chopped cilantro and lime

juice to taste. Garnish with cilantro sprigs.

 

Serve over jasmine or basmati rice or Japanese udon.

 

 

 

 

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NOTES : " If fresh lemongrass is not available, Thai Kitchen's jarred

lemongrass packed in water is a viable substitute. "

 

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