Thai Tempeh and Vegetables

December 19, 2013

I have more bok choy from the CSA and have another stir-fry I wanted to try. This one is based on this recipe called for tofu but I used tempeh chips instead (you can buy tempeh and cut it into whatever shape and/or size you want.) I also changed a few ingredients and made up a sauce of soy and Sriracha. This came out so well, that when we finished it, about 2 days later I made more. Yep, it's THAT good!

1 tablespoon coconut oil
2 teaspoons ground cumin
2 teaspoon coriander leaves
1 large onion, diced
10 cloves garlic, pressed
1/4 cup freshly diced or grated ginger root
pinch salt/pepper
2 cups chopped potatoes (I had a sack of baby yellow potatoes)
1 carrot, sliced
1 red daikon radish, sliced
6 cups bok choy (or any type of choy) chopped or sliced
1 can coconut milk
8 ounces tempeh chips
1 cup vegetable stock
1 tablespoon apple cider vinegar
1/4 cup lite soy sauce
1/4 cup Sriracha
Juice of 1 lime
1/2 bunch cilantro, chopped

Heat a large non-stick skillet, add oil and spices; cook for a minute. Add onion, garlic, ginger, salt and pepper. Saute for 10 minutes. Add potatoes, carrots, bok choy, coconut milk, tempeh and stock....
See the full directions on my site

Nutritions

Calories
384

Sodium
726mg
30% DV

Fat
23g
35% DV

Protein
7g
14% DV

Carbs
40g
13% DV

Fiber
5g
20% DV