Follow these steps for perfect results
lite unsweetened coconut milk
plain soymilk
creamy peanut butter
low-sodium soy sauce
minced lemongrass
minced
brown sugar
crushed red pepper
crushed
canola oil
tempeh
diced
red bell pepper
seeded and cut into thin slivers
snow peas
trimmed
scallions
chopped
lime
juiced
cilantro
minced
unsalted dry-roasted peanuts
chopped
Combine coconut milk, soymilk, peanut butter, soy sauce, lemongrass, brown sugar, and crushed red pepper (if using) in a food processor or blender.
Puree until smooth.
Heat canola oil in a wok or skillet over medium-high heat.
Add diced tempeh, red bell pepper slivers, snow peas, and chopped scallions to the wok/skillet.
Stir-fry for 5 minutes, or until vegetables are crisp-tender.
Reduce heat to medium.
Add the pureed mixture to the wok/skillet.
Cook for 5 minutes more, or until the sauce thickens.
Stir in lime juice.
Garnish with minced cilantro and chopped peanuts before serving.
Expert advice for the best results
Adjust the amount of red pepper to control the spiciness.
For a richer flavor, use full-fat coconut milk.
Serve with brown rice or quinoa for a complete meal.
Everything you need to know before you start
15 minutes
Sauce can be made ahead of time.
Serve in a bowl, garnished with fresh cilantro and peanuts.
Serve hot with rice or noodles.
Garnish with extra cilantro and peanuts.
Balances the sweetness and spice.
Light and refreshing.
Discover the story behind this recipe
Commonly found in Southeast Asian cuisine, especially in vegetarian dishes.
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