Emma’s sweet and sour lemongrass tempeh
( SERVES 4 )
Megan May's request to Emma Galloway of My Darling Lemon Thyme to create a dish for the Little Bird Organics Plant-Based Challenge resulted in this incredibly delicious and fragrant meal.
- Combine tamarind pulp with ½ cup boiling water. Set aside for 10-15 minutes, stirring occasionally to dissolve the pulp. Pass mixture through a fine strainer set over a bowl, scraping with a metal spoon to get as much of the tamarind liquid through as you can. Keep tamarind liquid and discard pulp/seeds.
- Heat 1-2 tablespoons of coconut oil in a frying pan over medium-high heat. Add tempeh slices (you may need to do this in two batches depending on the size of your pan) and fry 2-3 minutes each side or until lovely and golden. Transfer to a plate. Wipe out the pan with a paper towel and add another tablespoon of coconut oil. Stir-fry onion, garlic, ginger and lemongrass for 2-3 minutes, stirring constantly until tender and golden. Add the tempeh back into the pan along with the sugar, tamarind liquid and soy sauce. Cook, stirring, until the liquid has reduced to a glaze and is coating the tempeh. Season to taste with sea salt and ground white pepper and serve over cooked jasmine rice, with a side of stir-fried Asian greens. Scatter with chopped chillies and fresh herbs if desired.
* To prepare lemongrass, slice off the bottom 8-10cm of 1 large lemongrass stalk. Reserve green tips for making tea (simply pour over boiling water and steep) or compost. Slice the tender white end finely then chop as finely as you can. You can do this in bulk and freeze the finely chopped lemongrass for later use.