Sticky Ginger Tempeh with Coconut Rice Recipe
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Category: |
Category: |
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Coconut Rice |
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Ingredients: |
Ingredients: 1 c. full fat coconut milk
1 c. water
1 tsp. coconut palm sugar
Sea salt to taste
1 c. basmati rice, thoroughly rinsed
½ tsp. lime zest
1 tsp. lime juice
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Directions: |
Directions:In a medium saucepan over medium heat-high heat, combine the coconut milk, water, coconut sugar, and salt. Bring mixture to a boil, stirring a few times to dissolve the sugar. Add the rinsed rice to the saucepan and stir. Bring the coconut rice up to a boil, lower the heat to a simmer, and then cover with a lid. Simmer until all of the liquid is absorbed, about 20 minutes. Turn off heat. Add the lime zest and juice to the coconut rice and fluff/lightly stir with a fork. Return the lid to the pot and let it sit on a warm stove for 3 - 4 minutes, or keep warm until ready to serve. |
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Tempeh |
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Ingredients: |
Ingredients: 1 (8 oz.) block of tempeh, cut in 1 inch slices
¼ c. Tamari soy sauce
3 T. coconut palm sugar
1 tsp. hot sauce of choice (optional)
1 tsp. lime juice
1 T. avocado or other heat tolerant oil
Sea salt and ground black pepper to taste
2 inches fresh ginger, peeled and minced
1 clove garlic, finely minced
2 green onions, thinly sliced
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Directions: |
Directions:Cover the bottom of a medium skillet with water and place it on the stove over medium heat. Once it’s simmering, add tempeh slices and cover; steam for 10 minutes. Remove tempeh from the skillet with tongs and place on a plate to cool. Rinse the skillet and wipe it out. You’ll be using it to finish the tempeh. In a small bowl, whisk together the tamari, coconut sugar, hot sauce, and lime juice. Set aside. Pat the steamed tempeh with a clean kitchen towel to dry. Crumble the tempeh into little pieces. Return the skillet to the stove over medium heat-high heat. Pour the oil and swirl it around. Add tempeh to the skillet and stir; sauté until pieces are lightly browned, about 3 - 4 minutes. Season the tempeh with salt and pepper; stir. Add ginger and garlic to the skillet; stir until quite fragrant, about 30 seconds. Pour the tamari mixture into the skillet and stir until, scraping brown bits off the bottom of the skillet if necessary. Keep cooking the tempeh until the sauce has caramelized slightly and tuned deeper brown, about 6 - 7 minutes. Check the sticky ginger tempeh for seasoning and adjust if necessary (more salt, pepper, hot sauce, lime juice, etc.) serve with hot coconut rice and sliced green onions. |
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Number Of
Servings: |
Number Of
Servings:3 - 4 |
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