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Thai tempeh

A recipe from the Good Food collection.


Murdoch Recipe Article Lead - narrow
  • 2 stems lemon grass, white part only, finely chopped
  • 2 fresh kaffir lime leaves, shredded
  • 2 small red chillies, seeded and finely chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons sesame oil
  • ½ cup (125 ml) lime juice
  • 2 teaspoons shaved palm sugar
  • ½ cup (125 ml) soy sauce
  • 600 g tempeh, cut into 5 mm slices
  • ⅓ cup (80 ml) peanut oil
  • 1 tablespoon shaved palm sugar, extra
  • 100 g snow pea sprouts
  • finely shredded fresh kaffir lime leaves, extra


1. Place the lemon grass, lime leaves, chilli, garlic, sesame oil, lime juice, sugar and soy sauce in a non-metallic bowl and mix together well. Add the tempeh and stir. Cover with plastic wrap and marinate overnight in the refrigerator, stirring occasionally. Drain and reserve the marinade.

2. Heat half the peanut oil in a frying pan. Add the tempeh and cook over high heat in batches, turning once, for 5 minutes, or until crispy. Add more of the oil when necessary. Drain on paper towels.

3. Place the reserved marinade and the extra sugar in a saucepan and stir over medium heat. Bring to the boil and cook for 3–4 minutes, or until syrupy.

4. Divide one third of the tempeh among the four serving plates and top with half the snow pea sprouts. Add another layer of tempeh and the remaining sprouts, then top with the remaining layer of tempeh. Drizzle the marinade syrup over the top, then sprinkle with the extra lime leaves. Serve with Asian greens, if desired.

Starter/Entree, Dinner
Family meals, Dinner Party


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