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Title: Tempeh Braised In Coconut Milk W/ Lemongrass
Yield: 3 Servings

Ingredients

      8 oz tempeh, preferably mixed
           -grain
  1 1/2 tb peanut oil
      1 tb garlic; slivered
  1 1/2 c  leeks; thinly sliced
      1 cn lite coconut milk; 14 oz.
      1 c  red bell pepper; diced
      1 c  celery; diced
    1/2 lb mushrooms; slice 1/2 thi=
      2    st lemongrass (4 long); cut
           -into 1 pieces
    1/2 ts red pepper flakes
  1 1/2 tb barley miso dissolved in 1/4
           -  c. ho; t
      4 oz snow peas; cut into 1/2
           -strips
      1    soy sauce; to taste
    1/2 c  cilantro; loosely packed
  1 1/2 tb fresh lime juice
      1    cilantro sprigs; for garnish
           - --
  1 1/2 c  cooked rice

Instructions

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 pieces of tempeh with oil and set it in the skillet. Cover and
cook until speckled with dark brown spots, about 2 minutes. Flip over,
cover, and brown on the second side, 1 to 2 minutes.

2. Transfer the tempeh to a cutting board. When cool enough 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 T. of oil in a large saucepan over medium heat. Lightly brown
the garlic, add the leeks, and saute for 1 minute, stirring frequently.
Stir in the coconut 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 minutes.

4. Remove the pieces of lemongrass and stir in the dissolved miso and snow
peas. If the mixture is not quite salty enough, add soy sauce to taste.
Just before serving, stir in the chopped cilantro and lime juice to taste.
Garnish with cilantro sprigs.

Serve over jasmine or basmati rice or Japanese udon.

Serves 3.

NOTE: "If fresh lemongrass is not available, Thai Kitchen's jarred
lemongrass packed in water is a viable substitute."

REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [ksbaum@aol,com]

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Per serving: 281 Calories (kcal); 8g Total Fat; (24% calories from fat); 8g
Protein; 47g Carbohydrate; 0mg Cholesterol; 62mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: The New Soy Cookbook - Lorna Sass

Preparation Time: 0:00

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