Thai Tempeh
Embark on a flavorful journey with this Thai Tempeh recipe, a vibrant plant-based dish that perfectly balances bold spices, creamy coconut milk, and tender-crisp vegetables. Featuring golden-browned tempeh simmered in a rich red curry sauce infused with garlic, ginger, and a touch of sweetness from brown sugar, this recipe delivers authentic Thai-inspired flavors in just 45 minutes. Fresh bell peppers, carrots, and zucchini add a burst of color and crunch, while fragrant basil leaves and a drizzle of lime juice bring refreshing, aromatic notes to every bite. Serve over fluffy jasmine rice and garnish with spring onions and sesame seeds for a visually stunning, nutrient-packed meal. Perfect for vegans and adventurers alike, this dish is an irresistible fusion of heartiness and exotic spice that’s sure to delight your taste buds!
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Recipe Information
Ingredients
- 300 grams tempeh
- 2 tablespoons coconut oil
- 2 tablespoons red curry paste
- 400 milliliters unsweetened coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 1 large red bell pepper
- 1 medium carrot
- 1 medium zucchini
- 10 leaves fresh basil leaves
- 2 cups jasmine rice (cooked)
- 2 stalks spring onions (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Slice the tempeh into bite-sized cubes or strips and steam it for 10 minutes to remove any bitterness.
While the tempeh steams, finely chop the garlic and ginger. Slice the red bell pepper, carrot, and zucchini into thin strips.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Add the steamed tempeh and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
Add the remaining tablespoon of coconut oil to the same skillet. Sauté the garlic and ginger for 1-2 minutes until aromatic.
Stir in the red curry paste and cook for 1 minute to release its flavors.
Pour in the coconut milk, soy sauce, and brown sugar. Stir well and let the sauce simmer for 5 minutes.
Add the sliced vegetables (bell pepper, carrot, and zucchini) to the skillet. Cook for 5-7 minutes, stirring occasionally, until they are tender but still crisp.
Return the cooked tempeh to the skillet and toss to coat it in the curry sauce. Simmer for an additional 3 minutes to let the flavors meld together.
Turn off the heat and stir in the lime juice and fresh basil leaves.
Serve the Thai tempeh over cooked jasmine rice. Garnish with chopped spring onions and sesame seeds, if desired.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 34.2 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1273 mg | 98% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2679 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
