Tempeh Braised In Coconut Milk With Lemongrass Lorna Sass Recipe

• 8 ounce tempeh, preferably mixed grain
• 1 1/2 Tbsp. peanut oil
• 1 Tbsp. garlic slivered
• 1 1/2 c. leeks thinly sliced
• 1 can lite coconut lowfat milk 14 ounce.
• 1 c. red bell pepper diced
• 1 c. celery diced
• 1/2 lb mushrooms slice 1/2" thi=
• 2 stalk lemongrass (4" long) cut into 1" pcs
• 1/2 tsp red pepper flakes
• 1 1/2 Tbsp. barley miso dissolved in 1/4 c. warm water
• 4 ounce snow peas cut into 1/2" strips
•     soy sauce to taste
• 1/2 c. cilantro loosely packed
• 1 1/2 Tbsp. fresh lime juice
•     cilantro sprigs for garnish
• 1 1/2 c. cooked rice

Directions