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.

Source:  Malaysian sauce adapted from Simpson Wong, Tasting Table