Recipe: Hormone-Regulating Thai Tempeh
Tempeh is a fermented soy product with a higher concentration of hormone-regulating isoflavones than tofu or soymilk. The coconut milk in this dish supplies healthy medium chain fatty acids. These fats are readily used in your body as energy, rather than stored as fat.
Serves 4.
1 T. peanut oil
8 oz. tempeh, cubed
2 green bell peppers, chopped
1 large sweet potato, cubed
2 cloves garlic, minced
1 onion, sliced
1 can (about 14 oz.) reduced-fat coconut milk
1 T. curry powder, or more to taste
½ c. chopped fresh basil
2 T. soy sauce
• Chop up tempeh and vegetables.
• Heat the peanut oil in a large skillet, add tempeh cubes and lightly brown on all sides. Remove tempeh from skillet.
• Microwave cubed sweet potato for about 3 minutes, or until slightly soft.
• Add sweet potato, green pepper and onion to skillet. Sauté until soft, about 5 minutes.
• Add the garlic and sauté another minute.
• Add the tempeh, coconut milk, curry powder and soy sauce. Simmer for about 10 minutes. Stir in chopped fresh basil last.
• Serve over rice.
Nutritional Information per Serving: 372 calories, 14.4 g protein, 30 g carbohydrates, 18 g fat (9 g saturated), 0 mg cholesterol, 5 g fiber, 186 mg sodium.
