Tempeh with Coconut Milk and Lemongrass

A nice main dish, but the sauce was way too heavy on the peanut butter. I couldn't taste the lemongrass or the coconut milk.

We used tofu in place of tempeh (suggested in the recipe). Red bell pepper, snow peas, and green onion were sauteed, as was the tofu. Sauce added and cooked to thicken, then served over whole wheat noodles (or other pasta or rice).

14-daughter prepared this and she did an excellent job. It tasted very nice.