Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the tempeh by slicing 400 grams of firm tempeh into 1/2 inch thick rectangular pieces.

2. 2

   In a medium bowl, combine 2 finely minced lemongrass stalks, 4 minced garlic cloves, 1 deseeded and minced fresh red chili, 1 inch of grated fresh ginger, 4 tablespoons of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of maple syrup, 1 tablespoon of fresh lime juice, and 1 teaspoon of sesame oil to create the flavorful glaze.

3. 3

   Heat 2 tablespoons of neutral cooking oil in a large non-stick skillet over medium-high heat until shimmering, then carefully place all the tempeh slices in a single layer.

4. 4

   Pan-sear the tempeh for 3-4 minutes on each side, or until each piece is golden brown and crispy, working in batches if necessary to avoid overcrowding the pan.

5. 5

   Pour the prepared lemongrass-chili glaze directly over the seared tempeh in the skillet, ensuring all the pieces are evenly coated.

6. 6

   Continue to cook the tempeh and glaze for another 2-3 minutes over medium heat, gently stirring occasionally, until the sauce has thickened and beautifully coats each tempeh piece.

7. 7

   Serve the pan-seared lemongrass-chili tempeh immediately, garnished generously with 1/4 cup of chopped fresh cilantro and 1/4 cup of roasted chopped peanuts.