Thursday, January 10, 2013

Malaysian Tempeh With Garlic And Lemongrass

Malaysian Tempeh With Garlic And Lemongrass

Tempeh is a hearty, nutty tasting stand-in for meat.  It is a safe soy-based food made from soy beans that have been fermented, adding extra health and digestive benefits not associated with tofu and edamame. Here tempeh is sauteed and paired with a chunky, fragrant Malaysian sauce which I cannot wait to make again with tofu. I paired the tempeh with coconut black rice and steamed vegetables to create a really enjoyable dinner.

Malaysian Tempeh With Garlic And Lemongrass

two 8 oz packages of tempeh
7 T peanut oil
2 stalks lemon grass, tough outer layers removed, and stalk finely chopped
8 garlic cloves, finely chopped
1 medium shallot, finely chopped
2" piece of ginger, peeled and finely chopped
1 T sambal chili paste
2 T coconut milk
1 T sugar {or Stevia}
juice of 1/4 lime
1 t kosher salt

Pat the tempeh dry with a paper towel and cut each 8 oz block into 8 triangles.  Set aside.

In a non-stick skillet heat 4 T peanut oil over medium heat. Add the lemon grass and stir for 30 seconds; add the garlic and stir for 30 seconds; add the shallots and stir for 30 seconds; add the ginger and stir for 30 seconds; add the turmeric and stir for 30 seconds; add the sambal chili paste and stir for 30 seconds.  Mix in the coconut milk, sugar, lime juice and salt and remove from heat immediately.  Transfer to a ramekin and set aside.

In a non - stick skillet, heat 3 T peanut oil over medium to medium high heat.  Add the tempeh triangles and saute until golden, about 5 minutes. Turn the tempeh over and saute until golden, about 5 minutes. Transfer the tempeh to a serving platter. Allow everyone to spoon sauce on their tempeh.

Serves 4.
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Source:  Malaysian sauce adapted from Simpson Wong, Tasting Table

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