Pan-fried tempeh soaks up a mild coconut-ginger sauce, while quickly fried pointed cabbage adds bite. Lime and coriander keep it fresh; rice catches the sauce.
Tempeh has a firm, slightly nutty flavor of its own and holds its shape well in a stew. Browning the cubes on all sides first gives them more flavor and keeps them from going soft once they’re added to the coconut milk. Don’t leave the pan over too high a heat after frying: the ginger, garlic and shallot should become fragrant and soften, not darken. A gentle simmer then gives the sauce time to soak into the tempeh.
Coconut milk gives the sauce a rounded flavor, while ginger, lime leaves and lime juice keep it balanced. Lime leaves add a floral citrus aroma without the tartness of lime juice; lightly bruise the leaves to release their aroma. If you can’t find fresh or frozen leaves, leave them out rather than adding extra lime juice in their place. A bruised stalk of lemongrass is a handy alternative, but remove it from the pan before serving. Soy sauce adds saltiness and savoriness, so taste before adding extra salt.
Pointed cabbage is available year-round and stays nicely crisp when quickly fried. Don’t slice it too finely, and use a large, hot frying pan; that way it fries instead of steaming. The slight caramelization around the edges goes well with the creamy stew, while the lime juice added at the end brings the cabbage and sauce together. If pointed cabbage isn’t available, white cabbage works too, though it may take a little longer to become tender but still firm.
Serve the stew with warm rice and stir in the coriander just before eating so the leaves stay fresh. For extra heat, serve chili sauce on the side; that way the base stays mild. You can also serve the stew without rice, with a little extra fried cabbage. Cool leftovers promptly in a sealed container and eat them within two days. Reheat them in a pan over low heat, stirring regularly, and add a splash of water if the sauce is too thick.
Cook the rice according to the package directions.
Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Fry the tempeh for 6–8 minutes, until golden brown on all sides. Remove from the pan and set aside.
Reduce the heat to medium-low and add the shallot. Fry in the same pan for 2 minutes. Stir in the garlic and ginger and fry for 1 more minute.
Add the lemongrass, lime leaves, coconut milk, stock, soy sauce and brown sugar. Bring gently to a boil and simmer gently for 5 minutes.
Return the tempeh to the pan and simmer the stew gently, uncovered, for 10 minutes. Stir occasionally; the sauce will thicken slightly.
Meanwhile, heat the remaining tablespoon of oil in a large frying pan over high heat. Fry the pointed cabbage for 4–5 minutes, tossing it regularly, and remove the pan from the heat as soon as the cabbage has wilted but is still crisp.
Remove the lemongrass and lime leaves from the stew. Stir in the lime zest, half the lime juice and the coriander. Taste and add the rest of the juice if you like.
Divide the rice among four bowls. Add the tempeh stew and pointed cabbage, and serve immediately.
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