Spicy Lemongrass and Tempeh

RECIPESPLUS
11Ingredients
20Minutes
230Calories

Ingredients

US|METRIC
  • 1 stalk lemongrass
  • 2 tablespoons peanut oil
  • 7 ounces tempeh (or firm tofu, cut into 1/2 inch-wide strips)
  • 1 onion (small, thinly sliced)
  • 1 clove garlic (crushed)
  • 1 1/2 tablespoons brown sugar
  • 1/2 teaspoon cayenne pepper
  • 10 ounces snow peas
  • 2 kaffir lime leaves (finely shredded)
  • 1/2 lemon (juiced)
  • steamed rice (to serve)
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    Directions

    1. Trim lemongrass, keeping 3 inches of the thick white bottom portion. Remove and discard outer leaves and finely chop inner part. Set aside.
    2. Heat 1 tbsp of the oil in a wok on medium heat. Cook the tempeh, turning with a slotted spoon, for 2 mins, until crisp. Drain on paper towels.
    3. Add remaining 1 tbsp oil to wok. Stir-fry onion and garlic for 3 mins, until soft. Add lemongrass, sugar, cayenne pepper and 1/4 cup water and stir-fry for another 3 mins, until slightly caramelized.
    4. Return tempeh to wok and add snow peas, lime leaves, lemon juice and 1/4 cup water. Stir-fry until coated with seasoning and snow peas are bright green and just tender.
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    NutritionView More

    230Calories
    Sodium0% DV10mg
    Fat18% DV12g
    Protein24% DV12g
    Carbs7% DV21g
    Fiber12% DV3g
    Calories230Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium10mg0%
    Potassium520mg15%
    Protein12g24%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A15%
    Vitamin C90%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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