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Thai Basil Tempeh Recipe

User Rating 3 Star Rating (2 Reviews) write a review

By , About.com Guide

An easy Thai-inspired vegetarian tempeh recipe that you can serve alone or over rice. In this easy recipe, tempeh is simmered in vegetable broth, then lightly cooked with chilies and lime then tossed with fresh basil for a Thai flavor. A vegetarian and vegan tempeh recipe.

See also: More Vegetarian Tempeh Recipes

Ingredients:

  • 1 8 ounce package of tempeh, sliced into 1 inch cubes
  • 1 cup vegetable broth
  • 1 tsp black pepper
  • 3 cloves garlic, whole
  • 3 fresh chili peppers, seeded and minced
  • 1 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1/2 cup chopped fresh basil

Preparation:

In a small skillet or pot, combine the tempeh, vegetable broth, pepper and garlic. Cover and allow to simmer for about 20 minutes. Drain tempeh.

In a separate large skillet, sautee the tempeh in olive oil for 2 or 3 minutes. Add the chilies, lime juice, soy sauce and sugar and cook for another 2 or 3 minutes.

Stir in the fresh basil and serve hot over rice, if desired.

User Reviews

 3 out of 5
Just begging to be modified, Guest Larry424

The recipe is missing key details. Since you have to use your judgment, you may as well modify it to your liking, as philocrates did. But preserve the core concept: ""Simmer then saute"". The 1:1 ratio of tempeh to broth won't work if the tempeh is made with grains, even cooked ones. The grains may absorb all the water. In 45 minutes, the pot may boil dry and burn the tempeh. Now I use more broth and an ultra-low flame. I check the liquid level periodically. After 45 minutes, I remove the tempeh from the saucepan, strain it, and discard the broth. I add no soy sauce or sugar; instead, I saute onions (or shallots) and red bell peppers in oil for a few minutes, then add the drained tempeh and stir for 2-3 minutes at low heat.

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