1 (8-ounce) block tempeh
2 tablespoons canola or grapeseed oil
1 teaspoon whole coriander seeds
1 clove of garlic, thinly sliced
1 jalapeño pepper, seeded and sliced into thin strips (optional)
1-inch piece of ginger, peeled and cut into julienne
1 large onion, halved and thinly sliced through the root end
2 carrots, julienned
1 medium Italian frying or bell pepper, seeded and cut into julienne strips
½ a small Savoy cabbage (about 1lb), cored, the thickest stems cut away, then finely shredded
½ teaspoon turmeric
½ teaspoon ground coriander
¼ teaspoon cayenne, or to taste
1 (14-ounce) can light coconut milk
½ cup water
1 tablespoon Thai fish sauce or sea salt, to taste
1 to 2 teaspoons toasted sesame oil
Juice of 1 lime
3 tablespoons roughly chopped cilantro leaves
When purchasing tempeh be sure that is has been pasteurized. Raw tempeh should be cooked for at least 20 minutes in boiling water, then proceed with any recipe. Treat raw tempeh as you would raw meats to prevent cross contamination. Wash cutting boards, knives and hands after handling raw tempeh. Opened tempeh should always smelly mushroom-like or yeasty.
If you make this with Napa cabbage, do not discard the wide stems. Trim off the tender greens and cook the stems, finely sliced, along with the peppers, carrots, and onions, adding the greens in step 3. If you don’t like cilantro, try adding a little shredded mint or basil. If you can find it, fresh Thai basil would be perfect here.
Whole spices keep their flavor better than ground, and last longer. A cheap coffee grinder is a great investment for the kitchen. You can use it to freshly grind whole spices as needed. You won’t believe the difference in flavor.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.