Like its cousin, tofu, tempeh is a soybean product. Unlike tofu, however, tempeh is fermented and has a pleasant “chew.” It worked perfectly in this Thai yellow curry. Instead of cutting tempeh into cubes, we think it’s more aesthetically pleasing to crumble it. Your choice!
- 1 Tbsp. coconut oil, divided
- 8 oz. tempeh*, crumbled or cubed in 1-inch pieces
- 1/2 onion, thinly sliced
- 3 Tbsp. Thai yellow curry paste
- 1/4 cup water, divided
- 1/2 small cauliflower, cut into small florets
- 1 carrot, peeled and sliced
- 14-oz. can light coconut milk
- 2 Tbsp. coconut sugar
- 1 Tbsp. tamari
- 1/2 cup frozen peas
- Handful of Thai basil leaves
*Available at health food stores.
In a large nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add tempeh and stir-fry until brown. Remove from skillet and set aside.
Add remaining teaspoon oil and sauté onion until translucent. Stir in curry paste and cook 1 minute, adding water 1 tablespoon at a time to prevent mixture from burning. Add cauliflower and carrot, mix well to coat vegetables with curry paste. Continue adding water if mixture seems dry.
Stir in coconut milk and sugar, tamari, and peas. Cook, stirring constantly, until mixture starts to bubble, then reduce heat slightly. Simmer about 5 minutes or until vegetables are tender. Stir in basil. Makes 5 servings.