TEMPEH BRAISED IN COCONUT MILK WITH LEMONGRASS Since Indonesia is tempeh's land of origin, it's no surprise that it tastes so good when prepared with ingredients and seasonings common of that part of the world, namely coconut milk and lemongrass. Be sure to have a lime on hand: a little of its juice stirred in at the very end makes all of the flavors pop. Serve over steamed jasmine or basmati rice or Japanese udon, delicious wheat noodles. 8 ounces tempeh, preferably mixed grain 1 1/2 to 2 tablespoons peanut oil 1 tablespoon silvered garlic 1 1/2 cups thinly sliced leeks (white and light green parts), thoroughly rinsed 1 can (14 ounces) unsweetened coconut milk, regular or low-fat 1 cup diced red bell pepper 1 cup diced celery 1/2 pound cremini or buttom mushrooms, trimmed and sliced 2 four-inch stalks lemongrass (measure from fleshy bulb upward), bruised outer leaves removed, sliced into 1-inch-long pieces 1/2 to 3/4 teaspoon crushed red pepper flakes 1 1/2 tablespoons barley miso dissolved in 1/4 cup hot water 4 ounces snow peas, cut crosswise into 1/2-inch strips Shoyu, to taste 1/2 cup loosely packed chopped cilantro 1 to 2 tablespoons freshly squeezed lime juice Sprigs of cilantro, for garnish

Cut the tempeh in half crosswise. Cut each slab in half horizontally. Heat a large nonstick skillet over medium heat. Lightly brush both sides of each piece of tempeh with oil and set it in the skillet. Cover and cook until speckled with dark brown spots, about 2 minutes. Flip over, cover, and brown on the second side, 1 to 2 minutes.

Transfer the tempeh to a cutting board. When cool enough to handle, cut into 1-inch "finger." Holding the knife at a 45-degree angle, cut each finger on the bias into slices about 1/2-inch thick. Set aside.

Heat 1 tablespoon of oil in a large saucepan over medium heat. Lightly brown the garlic, add the leeks, and sauté for 1 minute, stirring frequently. Stir in the coconut milk, reserved tempeh, red pepper, celery, mushrooms, lemongrass, and crushed red pepper. Bring to a boil. Cover and cook at a gentle boil for 15 minutes.

Remove the pieces of lemongrass and stir in the dissolved miso and snow peas. If the mixture is not quite salty enough, add shoyu to taste. Just before serving, stir in the chopped cilantro and lime juice to taste. Garnish with cilantro sprigs.

Serves 3.

NOTE: If fresh lemongrass is not available, Thai Kitchen's jarred lemongrass packed in water is a viable substitute.

[The New Soy Cookbook, Lorna Sass]