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Ingredientes
- 8 ounce tempeh, preferably mixed grain
- 1Â 1/2 Tbsp. peanut oil
- 1 Tbsp. garlic slivered
- 1Â 1/2 c. leeks thinly sliced
- 1 can lite coconut lowfat milk 14 ounce.
- 1 c. red bell pepper diced
- 1 c. celery diced
- 1/2 lb mushrooms slice 1/2" thi=
- 2 stalk lemongrass (4" long) cut into 1" pcs
- 1/2 tsp red pepper flakes
- 1Â 1/2 Tbsp. barley miso dissolved in 1/4 c. warm water
- 4 ounce snow peas cut into 1/2" strips
- Â Â soy sauce to taste
- 1/2 c. cilantro loosely packed
- 1Â 1/2 Tbsp. fresh lime juice
- Â Â cilantro sprigs for garnish
- 1Â 1/2 c. cooked rice
Direcciones
- 1. Cut the tempeh in half crosswise. Cut each slab in half horizontally.
- Heat a large nonstick skillet over medium heat. Lightly brush both sides of each pcs of tempeh with oil and set it in the skillet. Cover and cook till speckled with dark brown spots, about 2 min. Flip over, cover, and brown on the second side, 1 to 2 min.
- 2. Transfer the tempeh to a cutting board. When cold sufficient to handle, cut into 1-inch "fingers". Holding the knife at a 45-degree angle, cut each finger on the bias into slices about 1/2-inch thick. Set aside.
- 3. Heat 1 Tablespoons of oil in a large saucepan over medium heat. Lightly brown the garlic, add in the leeks, and saute/fry for 1 minute, stirring frequently.
- Stir in the coconut lowfat milk, reserved tempeh, red pepper, celery, mushrooms, lemongrass, and crushed red pepper. Bring to a boil. Cover and cook at a gentle boil for 15 min.
- 4. Remove the pcs of lemongrass and stir in the dissolved miso and snow peas. If the mix is not quite salty sufficient, add in soy sauce to taste.
- Just before serving, stir in the minced cilantro and lime juice to taste.
- Garnish with cilantro sprigs.
- Serve over jasmine or possibly basmati rice or possibly Japanese udon.
- Serves 3.
- NOTE: "If fresh lemongrass is not available, Thai Kitchen's jarred lemongrass packed in water is a viable substitute."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 521g | |
| Recipe makes 3 servings | |
| Calories 1009 | |
| Calories from Fat 513 | 51% |
| Total Fat 60.92g | 76% |
| Saturated Fat 43.01g | 172% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 240mg | 10% |
| Potassium 1347mg | 38% |
| Total Carbs 100.7g | 27% |
| Dietary Fiber 10.5g | 35% |
| Sugars 4.52g | 3% |
| Protein 25.58g | 41% |
