Even though I just made Thai Basil TOFU a few weeks ago, when I was searching for tempeh recipes earlier this week, this simple recipe jumped out at me. It turned out, basil – and maybe soy sauce – are the only ingredients the two recipes shared, so I decided to go for it. I had everything but the chili peppers already on hand, so I was basically ready to go.
Once I went to make it, I realized the recipe was really vague, so I made it how I THINK the author intended. Either way, it turned out delicious. I served it over the mountain of quinoa I had leftover from earlier in the week.
It ended up making two servings (if you’re in Europe – definitely serve with sides, etc. – these were not 2 American oversized servings…). It was a little spicy, ridiculously easy and tasted great. I’ll definitely make it again (only I might double it so we can have lunch leftovers!
8 oz bar of tempeh, cut into bite-sized cubes
1 Tbsp. lime juice (I just used the juice of 1 lime, which was a little more)
3 chiles, seeded and minced (I went with serrano
1 c. vegetable broth
2 Tbsp. soy sauce
1 tsp. sugar
3 gloves fresh garlic, whole
1 tsp. freshly ground pepper
1/2 c. chopped fresh basil
2. Heat 1-2 Tbsp. of olive oil in a separate pan and saute tempeh for 2 or 3 minutes, then add chiles, lime juice, soy sauce and sugar and cook for a few more minutes. Much of the tempeh broke up while cooking, making it kind of beany or nutty looking.