1. In a large deep skillet, brown tempeh on both sides in oil. 2. Cut tempeh into thin strips. 3. Add stock, tamari, garlic, minced serrano chile/s, and ginger to the skillet and bring to a simmer. 4. Add tempeh strips, then cover the pan and cook until all the liquid has been absorbed. 5. Add the coconut milk, and scallions, and season with salt, and simmer for several minutes or until dish is hot. 6. Stir in lime juice and sprinkle cilantro over the dish. 7. Serve hot, with steamed jasmine rice (if desired). ---------------------------------------------------------------------------
Nutrition
Ingredients
