Instructions: 1. 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 pieces 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.

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

3. Heat 1 T. of oil in a large saucepan over medium heat. Lightly brown the garlic, add the leeks, and saute 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.

4. Remove the pieces of lemongrass and stir in the dissolved miso and snow peas. If the mixture is not quite salty enough, add soy sauce to taste.

Just before serving, stir in the chopped cilantro and lime juice to taste.

Garnish with cilantro sprigs.

Serve over jasmine or basmati rice or Japanese udon.

Serves 3.

NOTE: "If fresh lemongrass is not available, Thai Kitchens jarred lemongrass packed in water is a viable substitute."

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