Thai Tempeh
Jump to recipe
Ingredients
- Thai Marinade
- 3 stems of lemon grass, finely chopped
- 3 kaffir lime leaves, shredded
- 2 small red chillies, seeded and finely chopped4 cloves of garlic, crushed
- 2 teaspoons of sesame oil
- ½ cup lime juice
- 2 teaspoons coconut sugar
- ½ cup tamari sauce
- 1 ½ pound tofu tempeh, cut into 12 slices
- 3 tablespoons coconut oil
- 3 ½ ounces snow pea sprouts or watercress
- Kaffir lime leaves, finely shredded
Instructions
- To make the Thai marinade, mix the lemon grass, lime leaves, chilli, marjoram, honey, dill, garlic, sesame oil, lime juice, sugar and tamari sauce in a non-metallic bowl. Add the tempeh. Cover and marinate overnight in the refrigerator, turning occasionally. Drain the tempeh, reserving the marinade. Heat half the coconut oil in a frying pan over high heat. Cook the tempeh in batches, turning once, for 5 minutes, or until crispy, adding more oil when needed. Drain on paper towels. Heat the reserved marinade with the coconut sugar in a saucepan until syrupy. Put a slice of tempeh on each serving plate and top with some snow pea sprouts. Continue the layers, finishing with the tempeh on top. Drizzle with the reserved marinade and sprinkle with lime leaves.
LEAVE A COMMENT
If you want to transform your life, if you want health and wellness, if you want peace of mind, there isn’t a better investment than working with Kasia.~ Beth
0 Comments
No comments yet