Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the tempeh marinade by combining 0.5 cup of full-fat coconut milk, 2 tablespoons of red curry paste, 1 tablespoon of grated fresh ginger, 1 tablespoon of fish sauce, and 1 teaspoon of brown sugar in a medium bowl.

2. 2

   Cut 400 grams of tempeh into 1-inch cubes and gently toss them with the prepared marinade and 2 thinly sliced kaffir lime leaves, ensuring all pieces are well coated.

3. 3

   Transfer the marinated tempeh and all the marinade into a vacuum-sealable bag, spread the tempeh in a single layer, and seal the bag, removing as much air as possible.

4. 4

   Preheat a water bath to 75°C (167°F) and carefully submerge the sealed bag of tempeh into the water, cooking for 2 hours to achieve a tender texture.

5. 5

   While the tempeh cooks, prepare the basil coconut cream by blending the remaining 0.5 cup of full-fat coconut milk, 0.5 cup of fresh basil leaves, 2 tablespoons of fresh lime juice, and 1 whole sliced red chili in a blender until smooth.

6. 6

   Once the tempeh is cooked, carefully remove it from the water bath and the bag, then transfer the tempeh and any remaining liquid to a hot skillet, sautéing for 3-5 minutes until lightly browned.

7. 7

   Pour the prepared basil coconut cream over the sautéed tempeh in the skillet, bringing it to a gentle simmer for 2 minutes to meld all the rich flavors.

8. 8

   Serve the Sous-Vide Thai Tempeh immediately, optionally garnished with additional fresh basil leaves or a lime wedge for extra zest.