Charred Tempeh In Thai Basil Coconut Glaze Recipe

About this recipe

Crisp tempeh and tender cauliflower rice soak up a fragrant coconut glaze scented with lemongrass, galangal, and kaffir lime. Fresh Thai basil and a handful of peanuts finish the dish with bright aroma, crunch, and a satisfying lunch-friendly balance.

Ingredients

• 500g Good Life Raw Peanuts 500 G
• 1 kg Rice
• 200 ml Coconut Milk
• 200 ml Sesame Oil
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• - Coriander Powder
• - Kaffir Lime Leaf
• 100 g Coriander Leaves
• 250g Green Chilli
• - Juice - Pineapple
• 90 g Dark Soy Sauce
• 100 g Tamarind Paste
• 100 g Salt

Instructions

1. 1. Cut the tempeh into small bite-sized pieces and mix it with soy sauce, lime juice, and half the chopped garlic.
2. 2. Heat the sesame oil in a wide pan, then sear the tempeh until the edges turn golden and lightly crisp.
3. 3. Add the lemongrass, galangal, kaffir lime leaves, green chili, and the remaining garlic, then stir for one minute.
4. 4. Tip in the cauliflower rice and sliced cabbage, and stir-fry until the vegetables are hot but still a little firm.
5. 5. Pour in the coconut milk and tamarind paste, then toss everything gently so the glaze coats the tempeh and vegetables.
6. 6. Fold through the Thai basil and peanuts at the end, then serve the skillet hot in two bowls while the aroma is fresh.