Thai Tempeh Recipes

THAI-STYLE TEMPEH CURRY

Steps:

• Broil or grill the tempeh until it is well browned all over. When it is cool enough to handle, cut diagonally into slices about ¼-inch thick. Set aside.
• Heat the oil in a wok or wide sauté pan over medium-high heat. When the oil starts to shimmer, add the coriander seeds and fry for a few seconds until they start to darken. Then add the garlic, jalapeño, and ginger. Stir-fry until the garlic starts to color slightly. Add the onions, carrots, and Italian pepper, and stir-fry until they begin to soften but not brown.
• Add half the shredded cabbage. Stir-fry the cabbage until it starts to soften, then add the tempeh slices and gently mix in with the veggies. Cook for a minute. Add the turmeric, ground coriander, and cayenne, and mix to coat the tempeh and vegetables. Cook, stirring, for a minute. Do not let the spices burn.
• Add the remaining cabbage, coconut milk, ¼ cup of water (use it to rinse out the coconut milk stuck in the can), salt or fish sauce, and sesame oil. Mix well. Cover and turn the heat down to simmer.
• Cook for about 10-15 minutes or until cabbage is tender, checking that nothing is sticking. Add some more water if looks too dry. It should be saucy but not swimming. When the cabbage is cooked, remove cover, add the lime juice and cilantro, and mix well. Adjust seasonings. Cook for another minute. It's ready!

THAI TEMPEH

Steps:

• In a large deep skillet, brown tempeh on both sides in oil.
• Cut tempeh into thin strips.
• Add stock, tamari, garlic, minced serrano chile/s, and ginger to the skillet and bring to a simmer.
• Add tempeh strips, then cover the pan and cook until all the liquid has been absorbed.
• Add the coconut milk, and scallions, and season with salt, and simmer for several minutes or until dish is hot.
• Stir in lime juice and sprinkle cilantro over the dish.
• Serve hot, with steamed jasmine rice (if desired).

GENERAL TSO'S TEMPEH RECIPE BY TASTY

Steps:

• Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl.
• Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl. Mix until incorporated. Cover and chill in fridge for 1 hour minimum.
• Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan.
• In the same pan, add in oil and sesame oil on medium-high heat.
• Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute.
• Add the tomato paste and vegetable broth, and stir until incorporated.
• Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated.
• Add the cornstarch slurry (mix the cornstarch with the water in a small bowl until paste forms) into sauce mixture and stir until sauce thickens.
• Return the tempeh to the pan and allow to incorporate with the sauce. Top with sesame seeds (optional).
• Enjoy!