Introducing Thai Basil Tempeh! This Thai-inspired sautéed tempeh is chewy, slightly sweet and sour, and topped with an optional persimmon and avocado salsa. 20 minutes from start to finish, flavorful, and packed with protein (20g per serving)!
📘 What is Tempeh
Tempeh is a cake made from fermented soybeans. As opposed to tofu, tempeh is prepared from whole soybeans that are bound together by a white mold (Rhizopus oligosporus) growing between each bean.
Tempeh is nutrient-dense, high in protein, and contains more fiber than tofu.
🥣 How to Make Thai Basil Tempeh
This recipe is super easy but yields a dish that is loaded with different textures and flavors. This is a must-try!
Persimmon Salsa
Let’s start with the persimmon salsa! It is optional but adds a ton of freshness (and color!) to this dish. Preparing the salsa takes just 5 minutes, here is how to do it:
- Cut the persimmon and avocado. Try to cut them into 1/2-inch cubes.
- Transfer to a bowl.
- Add the seasonings. Lime juice for freshness, olive oil for richness, and a pinch of chili for a subtle kick! Stir to coat, and done!
Not a fan of persimmon? I’m sure mango would make a great substitute!
Thai Basil Tempeh
Next, we have the tempeh that is sautéed with shallots, garlic, ginger, and green curry paste for extra spiciness. Once the tempeh is starting to brown, add the sauce that consists of:
- Soy sauce – For plenty of umami and saltiness.
- Lime juice – To add sourness and freshness.
- Coconut sugar – For a balance of sweet, spicy, and sour!
Finally, once the tempeh is coated with the sauce, stir in the Thai basil leaves and cook for one more minute.
To serve, transfer the tempeh on top of a bed of white rice, and top with the persimmon salsa!
💬 FAQ
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.
Use an unripe persimmon for a nice crunch.
Yes! Black bean tempeh, chickpea tempeh, the choice is yours!
This recipe has been a hit here, even for those who usually don’t like tempeh. It’s definitely going to become a regular! Hope you will like this one too!
🍛 More Tempeh Recipes
Let me know in the comments if you try this recipe!
Thai Basil Tempeh With Persimmon Salsa
Ingredients
Persimmon Salsa
- 2 tbsp lime juice
- 1 tsp olive oil
- 1/8 tsp ground chili
- 1/4 tsp soy sauce
- 1 persimmon
- 1/2 avocado
Thai Basil Tempeh
- 1 tbsp 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 tempeh cut into 1/2-inch cubes
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp 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.
Does the nutrition information include rice?
No, it doesn’t.
Really amazing and tasty. Loved it (only found regular basil though).
I was disappointed that I didn’t triple the recipe.
You should try with Thai basil next time, it’s quite different 🙂
Glad you liked the recipe, thanks for your feedback!