Thai Tempeh

Step 1

To make the Thai marinade, mix the lemon grass, lime leaves, chili, marjoram, garlic, sesame oil, lime juice, sugar and tamari sauce in a non-metallic bowl.

Step 2

Add the tempeh.

Step 3

Cover and marinate overnight in the refrigerator, turning occasionally.

Step 4

Drain the tempeh, reserving the marinade.

Step 5

Heat half the coconut oil in a frying pan over high heat.

Step 6

Cook the tempeh in batches, turning once, for 5 minutes, or until crispy, adding more oil when needed.

Step 7

Drain on paper towels.

Step 8

Heat the reserved marinade with the coconut sugar in a saucepan until syrupy.

Step 9

Put a slice of tempeh on each serving plate and top with some snow pea sprouts.

Step 10

Continue the layers, finishing with the tempeh on top.

Step 11

Drizzle with the reserved marinade and sprinkle with lime leaves.