Vietnamese-Style Tempeh With Lemongrass And Cilantro - cooking recipe

Ingredients

2 inches piece lemongrass
1 tablespoon vegetable oil
8 ounces tempeh, cut into 1/2 inch cubes
1/2 cup thinly sliced red bell pepper
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 teaspoon asian chili paste
4 scallions, trimmed and minced
4 -6 cups hot cooked brown jasmine rice
3 tablespoons chopped cilantro, for garnish

Preparation

Remove the though outer layer from the lemongrass and discard. Finely chop the remaining inner section and set aside.
Heat the oil in a large skillet or wok over medium heat until hot. Add the tempeh and stir-fry until browned, about four minutes. Add the bell pepper and lemongrass and stir-fry for one minute.
Add the soy sauce', vinegar, sugar, chile paste, and scallions and stir to combine.
Taste and adjust the seasoning if necessary.
Spoon over hot cooked rice and top with chopped cilantro.