It seems I’m all about tempeh these days.

Last week we were making Butternut Squash Lasagna with tempeh scramble, today it’s Thai Basil Tempeh! It’s chewy, slightly sweet and sour, and topped with a fresh persimmon and avocado salsa. Let’s do it!

While this recipe is super easy, it yields a dish that is loaded with different textures and flavors. This is a must-try!

It starts with the salsa. I went with finely diced persimmon combined with avocado, some lime juice for freshness, a tiny drizzle of olive oil, and a pinch of chili for a subtle kick. I don’t recommend using ripe persimmon, use the harder ones for a nice crunch. Not a fan of persimmon? I’m sure mango would make a great substitute!

Next, we have the tempeh that is sautéed with shallots, garlic, and ginger. Once the tempeh is starting to brown, you add the sauce that is salty, sweet, and fresh. It’s a very simple sauce that consists of soy sauce combined with lime juice and coconut sugar.

Finally, we add basil leaves and stir to combine. If you have never heard of it, Thai basil is stronger than regular basil and has an anise/fennel flavor. I wouldn’t recommend using regular basil here as you won’t get the same flavor. Thai basil is available at Asian stores so you shouldn’t have trouble finding it.

Serve the Thai basil tempeh on a bed of rice and top with the persimmon salsa!

This recipe has been a hit here, even to those who usually don’t like tempeh. It’s definitely going to become a regular! Hope you will like this one too!

Let me know in the comments if you try this recipe!

Thai Basil Tempeh With Persimmon Salsa

Caramelized tempeh with Thai basil served with a fresh persimmon and avocado salsa. Easy to make and so flavorful!

Author: Full of Plants
Yield: 2

Print Recipe

Ingredients

Persimmon Salsa

2 tbsp (30ml) lime juice
1 tsp (5ml) olive oil
1/8 tsp ground chili
1/4 tsp (1ml) soy sauce
1 persimmon
1/2 avocado

Thai Basil Tempeh

1 tbsp (15ml) oil
2 shallots, minced
2 cloves of garlic, minced
1 tsp fresh grated ginger
1/4 tsp green curry paste (optional, adds spiciness)
7 ounces (200g) tempeh, cut into 1/2-inch cubes
2 tbsp (30ml) soy sauce
2 tbsp (30ml) lime juice
1 tbsp (15g) coconut sugar
1/2 cup packed Thai basil leaves

Instructions

Persimmon Salsa

In a small bowl, combine the lime juice, olive oil, ground chili, and soy sauce.
Finely dice the persimmon and the avocado and add them to the bowl. Stir to combine and taste to adjust seasonings if needed. Refrigerate for at least 30 minutes.

Thai Basil Tempeh

Heat the oil in a large non-stick skillet over medium heat. Once hot, add the shallots, garlic, grated ginger, and green curry paste if using. Cook for 3-5 minutes or until the shallots are golden brown.
Next, add the tempeh and sautée for another 3 minutes.
In the meantime, combine the soy sauce, lime juice, and coconut sugar in a small bowl. Pour the sauce into the skillet and stir to coat the tempeh with the sauce. Cook for another 2 minutes or until the sauce has slightly reduced.
Add the Thai basil leaves and cook for another minute. Remove from heat and serve over a bed of rice. Top with the fresh persimmon salsa and serve immediately.