A real crowd pleaser, with authentic Thai flavor.
1 8 ounce package of tempeh, sliced into 1 inch cubes
1 cup vegetable broth
1 tsp black pepper
3 cloves garlic, whole
3 fresh chili peppers, seeded and minced
1 tbsp lime juice
2 tbsp soy sauce
1 tsp sugar
1/2 cup chopped fresh thai basil
In a small skillet or pot, combine the tempeh, vegetable broth, pepper and garlic. Cover and allow to simmer for about 20 minutes. Drain tempeh.
In a separate large skillet, sautee the tempeh in olive oil for 2 or 3 minutes. Add the chilies, lime juice, soy sauce and sugar and cook for another 2 or 3 minutes.
Stir in the fresh basil and serve hot over rice, if desired.