Preparation

Before you begin cooking, ensure that all your ingredients are prepped and ready. Cube the tempeh, juice and zest the lemon, grate the ginger, and mince the garlic. Thinly slice the red bell pepper and julienne the carrot. Rinse the basil leaves in cold water and pat dry.

Cooking Process

Step 1: Marinate the Tempeh

Combine soy sauce, half the lemon juice, grated ginger, and minced garlic in a bowl. Add the cubed tempeh and let it marinate for at least 15 minutes while you prepare the vegetables.

Step 2: Sauté the Vegetables

In a large pan or wok, heat sesame oil over medium-high heat. Add broccoli florets, red bell pepper, and carrot. Stir fry for about 5 minutes or until the vegetables are tender-crisp.

Step 3: Cook the Tempeh

Remove the marinated tempeh from the marinade (reserve the marinade) and add to the pan. Cook, stirring frequently, until the tempeh is golden brown on all sides, approximately 5-7 minutes.

Step 4: Prepare the Sauce

Reduce the heat to low and add the reserved marinade to the pan along with the remaining lemon juice, coconut milk, and basil leaves. Stir well to combine and cook for another 2-3 minutes until the sauce thickens slightly.

Step 5: Season and Serve

Season with salt and black pepper to taste. Serve the Lemon Basil Tempeh Stir over a bed of cooked rice. Garnish with a squeeze of fresh lime juice and additional basil leaves if desired.

Enjoying Your Meal

The Lemon Basil Tempeh Stir is not only nutritious but also incredibly satisfying. It's best enjoyed fresh off the stove while still warm. The combination of citrus, basil, and the nutty flavor of tempeh provides a refreshing contrast to the savory depth of the marinade. Pair it with a chilled glass of herbal tea or lemon-infused water to complement the tangy lemon notes in the dish.

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