I love almost every recipe from this food blogger, so I’m not surprised this is another fantastic one. This yummy Thai-inspired vegan dish is so packed with flavor, it’s sure to end up on your dinner menu more than once. Enjoy it on its own, over rice, or with some noodles.

Recipe from: Minimalist Baker

INGREDIENTS

TEMPEH
  • 8 ounces tempeh (we like Tofurky brand // ensure gluten-free friendly if needed // ensure grain-free if needed // opt for soy-free if needed)
SAUCE
  • 2 tsp chili garlic sauce (or bird’s-eye chilies or red pepper flake to taste)
  • 1 Tbsp sesame oil (if avoiding oil, omit and add a bit more lime, coconut aminos, + maple syrup)
  • 2 Tbsp salted creamy peanut butter (or almond, cashew, or sunflower butter)
  • 6 Tbsp coconut aminos (or sub gluten-free tamari* (which contains soy))
  • 3 Tbsp lime juice
  • 2 Tbsp maple syrup (plus more to taste)
  • 2 tsp fresh turmeric* (optional)
  • 4 cloves garlic (peeled)
  • 1 Pinch sea salt
  • 1 stalk lemongrass (ends removed, chopped into thirds)
FOR SERVING optional
  • Fresh cilantro
  • Peanut Sauce
  • Butter lettuce cups or salads
  • Noodle Bowls
  • Sriracha or chili garlic sauce

For full recipe click here.

*The featured image is a stock photo meant to represent the dish.