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    Home » Recipes » Cuisine » Thai-Inspired

    Thai Basil Tempeh

    By: Thomas Published: 30 Dec, 21 Updated: 10 Jan, 22 4 Comments

    RecipePrintComments

    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)!

    Thai Basil Tempeh with Persimmon Salsa
    Jump to:
    • 📘 What is Tempeh
    • 🥣 How to Make Thai Basil Tempeh
    • 💬 FAQ
    • More Tempeh Recipes
    • 📖 Recipe

    📘 What is Tempeh

    Tempeh is a cake made from fermented soybeans. As opposed to tofu, tempeh is prepared from whole soybeans, that are bind together by a white mold (Rhizopus oligosporus) growing between each bean.

    Tempeh is nutrient dense, high in protein, and contains more fiber than tofu.

    Thai Basil Tempeh with Persimmon Salsa

    🥣 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:

    1. Cut the persimmon and avocado. Try to cut them into ½-inch cubes.
    2. Transfer to a bowl.
    3. Add the seasonings. Lime juice for freshness, olive oil for richness, and a pinch of chili for a subtle kick! Stir to coat, done!

    Not a fan of persimmon? I'm sure mango would make a great substitute!

    Thai Basil Tempeh with Persimmon Salsa

    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

    • What is Thai Basil? 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.
    • How ripe the persimmon should be? Use an unripe persimmon for a nice crunch.
    • Can I use any type of tempeh? Yes! Black bean tempeh, chickpea tempeh, the choice is yours!
    Thai Basil Tempeh with 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!

    More Tempeh Recipes

    • How to Make Tempeh
    • Tempeh Khao Soi
    • Sesame & Peanut Tempeh Skewers

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

    Thai Basil Tempeh with Persimmon Salsa

    📖 Recipe

    Thai Basil Tempeh with Persimmon Salsa

    Thai Basil Tempeh With Persimmon Salsa

    Author: Thomas
    Caramelized tempeh with Thai basil served with a fresh persimmon and avocado salsa. Easy to make and so flavorful!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Thai
    Servings 2 servings
    Calories 414 kcal
    Prevent your screen from going dark

    Ingredients
     
     

    Persimmon Salsa

    • 2 tablespoon lime juice
    • 1 teaspoon olive oil
    • ⅛ teaspoon ground chili
    • ¼ teaspoon soy sauce
    • 1 persimmon
    • ½ avocado

    Thai Basil Tempeh

    • 1 tablespoon oil
    • 2 shallots minced
    • 2 cloves of garlic minced
    • 1 teaspoon fresh grated ginger
    • ¼ teaspoon green curry paste optional, adds spiciness
    • 7 ounces tempeh cut into ½-inch cubes
    • 2 tablespoon soy sauce
    • 2 tablespoon lime juice
    • 1 tablespoon coconut sugar
    • ½ 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.

    Nutrition

    Serving: 1 servingCalories: 414 kcalCarbohydrates: 27.8 gProtein: 21 gFat: 27.5 gFiber: 3.6 gSugar: 6.6 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Ellie

      December 28, 2018 at 11:03 pm

      Does the nutrition information include rice?

      Reply
      • Thomas

        December 30, 2018 at 6:13 am

        No, it doesn't.

        Reply
    2. IanMoone

      September 15, 2019 at 11:19 am

      5 stars
      Really amazing and tasty. Loved it (only found regular basil though).
      I was disappointed that I didn't triple the recipe.

      Reply
      • Thomas

        September 15, 2019 at 2:49 pm

        You should try with Thai basil next time, it's quite different 🙂
        Glad you liked the recipe, thanks for your feedback!

        Reply

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