Peanut, Ginger & Coconut Tempeh (v, df, rsf) | Raglan Food Co

Ingredients

• 1 large knob of ginger – grated
• 2 tsp minced garlic
• 1 stalk of lemongrass (bash with the back of a knife 3-4 times)
• 2 tsp olive oil
• 1 tbsp soy sauce
• 1 tbsp peanut butter
• ½ cup vegetable stock + 1 cup water
• 250g tempeh – cubed
• ¼ cup Raglan Food Co coconut yoghurt