Vietnamese-Style Tempeh with Lemongrass and Cilantro Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 Tbsp. organic virgin coconut oil
  • ½ Tbsp. lemongrass
  • 1 tsp. organic red chili flakes
  • 3 Tbsp. fresh organic cilantro, chopped
  • 1 medium organic red bell pepper, sliced into ½” strips
  • 2 Tbsp. organic tamari (gluten free soy sauce)
  • 1 packet SweetLeaf Stevia Plus® Sweetener
  • 8 oz. organic tempeh, cut into ½” cubes
  • 1 Tbsp. organic rice vinegar
  • 4 medium scallions, trimmed and minced
Instructions
  1. Remove the tough outer layer from the lemongrass and discard. Finely chop the remaining inner section and set aside.
  2. Heat the oil in a large safe, nonstick skillet or wok over medium heat. Add the tempeh and stir-fry until golden brown, about four minutes.
  3. Add the bell pepper and lemongrass and stir-fry for one minute.
  4. Add the tamari, vinegar, stevia, chili flakes, and scallions. Stir to combine.
  5. Top with chopped cilantro.
  6. Serve.
Recipe by Healing Gourmet at https://healinggourmet.com/healthy-articles/vietnamese-style-tempeh-with-lemongrass-and-cilantro/