Vietnamese-Style Tempeh with Lemongrass and Cilantro Recipe
Prep time
Cook time
Total time
Serves: 4
  • 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
  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