Tempeh with Coconut Milk and Lemongrass

• 1/2 cup lite unsweetened coconut milk
• 1/2 cup plain soymilk
• 1/4 cup creamy peanut butter
• 4 Tbs. low-sodium soy sauce
• 2 Tbs. minced lemongrass
• 2 Tbs. brown sugar
• 1 tsp. crushed red pepper, optional
• 2 Tbs. canola oil
• 1 lb. tempeh, diced
• 1 large red bell pepper, seeded and cut into thin slivers
• 8 oz. snow peas, trimmed
• 1 bunch scallions, chopped
• Juice of 1 lime
• 3 Tbs. minced cilantro for garnish
• 1/4 cup chopped unsalted dry-roasted peanuts for garnish

1. Put coconut milk, soymilk, peanut butter, soy sauce, lemongrass, brown sugar and crushed red pepper, if using, into food processor or blender; puree until smooth.
2. Heat oil in wok or skillet over medium-high heat.
3. Add tempeh, bell pepper, snow peas and scallions.
4. Stir-fry 5 minutes, or until vegetables are crisp-tender.
5. Reduce heat to medium.
6. Add pureed mixture, and cook 5 minutes more, or until sauce thickens.
7. Stir in lime juice.
8. Garnish with cilantro and peanuts; serve.

coconut milk, soymilk, peanut butter, soy sauce, lemongrass, brown sugar, red pepper, canola oil, red bell pepper, snow peas, scallions, lime, cilantro, peanuts

Taken from www.vegetariantimes.com/recipe/tempeh-with-coconut-milk-and-lemongrass/ (may not work)