Vietnamese Style Tempeh With Lemongrass And Cilantro Recipes

VIETNAMESE-STYLE TEMPEH WITH LEMONGRASS AND CILANTRO

Vietnamese-Style Tempeh With Lemongrass and Cilantro image

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

Ingredients

2 inches piece lemongrass
1 tablespoon vegetable oil
8 ounces tempeh, cut into 1/2 inch cubes
1/2 cup thinly sliced red bell pepper
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 teaspoon asian chili paste
4 scallions, trimmed and minced
4 -6 cups hot cooked brown jasmine rice
3 tablespoons chopped cilantro, for garnish

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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