Curried Tempeh

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About


  • 8 ounces tempeh, plain or flavored
  • 3 tablespoons olive oil
  • Salt
  • ½ cup slivered shallots
  • 1 tablespoon slivered garlic
  • 2 teaspoons Thai red curry paste
  • 3 tablespoons peeled and finely julienned galangal root or fresh ginger
  • ¼ cup lightly packed fresh mint leaves
  • 1 tablespoon grated lime zest
  • cups coconut milk
  • Asian fish sauce or soy sauce to taste
  • ¼ cup toasted cashews or macadamias, coarsely chopped


CUT THE TEMPEH into ½-inch cubes. Heat 2 tablespoons of the olive oil in a sauté pan or wok over medium-high heat and stir-fry until the tempeh is crisp and golden brown. Season to taste with salt and set aside to drain on paper towels.

Add the remaining tablespoon of oil to the pan and stir-fry the shallots, garlic, and curry paste for a minute or so over medium heat. Add the galangal, mint, and lime zest and stir-fry for 30 seconds more. Add the coconut milk and tempeh and bring to a simmer. Lower the heat, cover, and slowly simmer for 6 to 8 minutes. Season to your taste with fish sauce or soy sauce. Sprinkle with nuts and serve with plain rice garnished with cilantro leaves, if desired.


Plain steamed rice and fresh cilantro leaves