Lemongrass Tempeh

* 250 g tempeh, cut in chunks small square
60 g fresh lemongrass, white part only, cut in thin slices 
4 tbsp Japanese soy sauce 
3 tbsp rice vinegar
1 tsp toasted sesame oil
40 g water
20 g cold pressed sesame oil
½ fresh red chili, chopped, to garnish (optional)

* Add 250g tempeh, 50 g lemongrass, soy sauce, rice vinegar and sesame oil into the bowl. Mix well and marinate for 1 hour at room temperature.
* Add water and 10 g lemongrass into a medium pan, boil for 1/2 minutes.  Then add the reserved tempeh and marinade, and fry for 5 minutes. Add cold pressed sesame oil and mix well.
Garnish with chopped chili and serve hot.

Popular Posts


Eggplant Unagi