Thai inspired Tempeh with Lemongrass and Thai Chilis

I found some lemongrass at the local farmers market and really wanted to put it to good use. I turned to my favorite book for inspiration, “The Vegetarian Food Bible” by Karen Page. I’m not a vegetarian, but I eat vegetarian for lunch daily, and I love tempeh and it’s nutty flavor. Turns out it pairs very well with lemon grass in this Thai inspired meal. Use as much or little chilis as you want.

Recipe by Tierney Larson

Servings: 4

2 tbl ghee or neutral oil, divided

1 package of tempeh, sliced crosswise into 1/4 inch thick slices

Kosher salt

1 small yellow onion, finely diced

1 stalk of lemon grass, end and top leaves trimmed, and outer tough layer removed, then finely diced or crushed with mortar and pestle

2-4 (or to taste) Thai chilis sliced thinly

1 tsp garlic ginger paste (or 1 clove garlic grated and about 1/2 inch of ginger grated

1 can of coconut milk

2 limes, one halved for cooking, the other sliced into quarters for serving

6 Thai basil leaves, rolled up and thinly sliced, or some finely chopped cilantro to top

Any long grain rice or brown rice to serve

Ok so…

Start by browning your tempeh to bring up that nutty flavor. Season the sliced tempeh on both sides with some kosher salt. Heat up a medium sized skillet over medium high heat, add 1 tbl of ghee and when it starts to sizzle add the tempeh. Let it brown for 3-4 minutes per side and then remove to a plate.
Let the pan cool a bit if it’s smoking, then add the last tbl of ghee, and then the onions and sliced chilis. Add a pinch of salt and stir, letting it cook over medium heat, until the onion is translucent, about 7 minutes.
Add the finely minced lemongrass and the garlic ginger paste and stir, add a pinch of salt and cook until fragrant, about 1 minute.
Add the coconut milk and bring to a simmer. Simmer on medium low heat until reduced a bit and slightly thickened, about 10 minutes. Add the juice of half a lime, and another pinch of salt, taste and adjust seasoning with more lime or salt. You should be able to taste the lemony back note from the lemongrass, and some heat from the chilis. Add in the tempeh back in and simmer just to reheat.

Serve over rice, topped with Thai basil or cilantro.

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Thai Inspired Tempeh with Lemongrass and Thai Chilis

Yield: 4

Author: Tierney Larson

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

I found some lemongrass at the local farmers market and really wanted to put it to good use. I turned to my favorite book for inspiration, “The Vegetarian Food Bible” by Karen Page. I’m not a vegetarian, but I eat vegetarian for lunch daily, and I love tempeh and it’s nutty flavor. Turns out it pairs very well with lemon grass in this Thai inspired meal. Use as much or little chilis as you want.

Ingredients

• 2 tbl ghee or neutral oil, divided
• 1 package of tempeh, sliced crosswise into 1/4 inch thick slices
• Kosher salt
• 1 small yellow onion, finely diced
• 1 stalk of lemon grass, end and top leaves trimmed, and outer tough layer removed, then finely diced or crushed with mortar and pestle
• 4 (or to taste) Thai chilis sliced thinly
• 1 tsp garlic ginger paste (or 1 clove garlic grated and about 1/2 inch of ginger grated
• 1 can of coconut milk
• 2 limes, one halved for cooking, the other sliced into quarters for serving
• 6 Thai basil leaves, rolled up and thinly sliced, or some finely chopped cilantro to top
• Any long grain rice or brown rice to serve

Instructions

1. Ok so…
2. Start by browning your tempeh to bring up that nutty flavor. Season the sliced tempeh on both sides with some kosher salt. Heat up a medium sized skillet over medium high heat, add 1 tbl of ghee and when it starts to sizzle add the tempeh. Let it brown for 3-4 minutes per side and then remove to a plate.
3. Let the pan cool a bit if it’s smoking, then add the last tbl of ghee, and then the onions and sliced chilis. Add a pinch of salt and stir, letting it cook over medium heat, until the onion is translucent, about 7 minutes.
4. Add the finely minced lemongrass and the garlic ginger paste and stir, add a pinch of salt and cook until fragrant, about 1 minute.
5. Add the coconut milk and bring to a simmer. Simmer on medium low heat until reduced a bit and slightly thickened, about 10 minutes. Add the juice of half a lime, and another pinch of salt, taste and adjust seasoning with more lime or salt. You should be able to taste the lemony back note from the lemongrass, and some heat from the chilis. Add in the tempeh back in and simmer just to reheat.
6. Serve over rice, topped with Thai basil or cilantro.