Thai Tempeh

5.0 (1 reviews)

1/2 lb. tempeh, sliced into 1/2-inch cubes
1 cup vegetable broth
1 tsp. black pepper
1 garlic clove, sliced
1 1/2 Tbsp. olive oil
3 large carrots, peeled and sliced
2 tsp. crushed garlic
3-4 fresh chili peppers, seeded and minced
1 tsp. lime zest
2 Tbsp. soy sauce or tamari
1 tsp. sugar
1/2 cup fresh basil

• Combine the tempeh, broth, black pepper, and sliced garlic in a small stockpot. Simmer over medium-low heat for 45 minutes. Remove from the heat.
• Heat the olive oil in a large skillet over medium heat. Sauté the tempeh for 5 minutes, or until golden and crispy. Remove and place on paper towels.
• Stir-fry the carrots for 3 to 4 minutes, or until softened but still crisp. Add the crushed garlic, chilies, and lime zest and cook for an additional 30 seconds.
• Mix in the soy sauce and sugar and cook for an additional 2 minutes.
• Stir in the basil and serve immediately with rice.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind