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.
Ingredients
| 1 ½ Tbsp | Tamarind pulp, 30g |
| 300 g | Tempeh, cut in half lengthwise and then sliced thinly (Main) |
| 2 Tbsp | Virgin coconut oil, use up to 3 Tbsp |
| 1 | Small onion, peeled and thinly sliced |
| 2 | Garlic cloves, peeled and finely chopped |
| 1 Tbsp | Ginger, finely grated |
| 1 stalk | Lemongrass, white part only, finely chopped* (Main) |
| 2 Tbsp | Coconut sugar |
| 1 Tbsp | Soy sauce, gluten-free, or use tamari |
| 4 servings | Jasmine rice, cooked, white or brown (Main) |
| 4 servings | Asian greens, stir-fried (Main) |
| 1 sprinkle | Chilli, sliced, coriander and Thai basil leaves, to serve (optional) |
Directions
- 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