Lunch · Thai · 10 min
Tempeh and Bok Choy Braise with Lemongrass and Galangal
- Calories
- 584
- Protein
- 37g
- Carbs
- 82g
- Fat
- 15g
Ingredients
- 135.3 g Tempeh
- 180.6 g Bok choy, regular (not baby), raw
- 297.6 g Lemongrass (soda extract as flavor base)
- 44.6 g Galangal powder
- 104.1 g CIABATTA SQUARE, CIABATTA
Method
- 01Cut the tempeh into 1-inch cubes. In a heavy-bottomed pot or Dutch oven, lightly sear the tempeh cubes over medium heat until they develop a golden-brown crust, about 5-7 minutes.
- 02Add the galangal powder and lemongrass extract to the pot, blooming the aromatics for 1 minute until the kitchen smells bright and citrusy.
- 03Add 1/2 cup of water to the pan to deglaze, scraping up any browned bits from the bottom.
- 04Add the roughly chopped bok choy. Cover the pot and braise for 5-8 minutes until the greens are tender but still vibrant and the tempeh has absorbed the aromatic broth.
- 05Remove the lid and let the liquid reduce slightly to glaze the tempeh cubes.
- 06Serve in a shallow bowl, alongside the toasted ciabatta square for dipping into the fragrant braising liquid.
Cook it with the whole plan around it
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