Peanut, Ginger & Coconut Tempeh (v, df, rsf)

Simple to make, but super delicious…

Ingredients:

• 1 large knob of ginger – grated
• 2 tsp minced garlic
• 1 stalk of lemongrass (bash with the back of a knife 3-4 times)
• 2 tsp olive oil
• 1 tbsp soy sauce
• 1 tbsp peanut butter
• ½ cup vegetable stock + 1 cup water
• 250g tempeh – cubed
• ¼ cup Raglan Food Co coconut yoghurt

To Serve:

• Rice or noodles – whichever grain and style you favour
• Vegetables of choice to stir fry (pictured is zucchini & capsicum)
• Chilli & coriander

Method

1. Place a non-stick pot or pan over medium-high heat, adding in the olive oil.
2. Once hot add in the garlic, ginger and lemongrass and cook for 2-3 minutes until fragrant.
3. Next stir through the rest of the liquid ingredients (but NOT the coconut yoghurt), followed by the tempeh.
4. Bring to a boil, then simmer until the sauce is thick and coats the tempeh well.
5. Turn off the heat and remove the stalk of lemongrass. Stir through the coconut yoghurt.
6. Enjoy on a bed of cooked rice or noodles, with your chosen stir fried vegetables.
7. Top with chilli & coriander for even more flavour!

A special thanks to Isabella Murrell at Grounded Kitchen for this yummy savoury recipe!