Sticky Ginger Tempeh with Coconut Rice
Sticky Ginger Tempeh with Coconut Rice
A delightfully satisfying recipe using our curry-seasoned tempeh!
Ingredients
- For the Coconut Rice:
- 1 cup full-fat coconut milk
- 1 cup water
- 1 teaspoon coconut palm sugar
- sea salt, to taste
- 1 cup brown basmati rice, thoroughly rinsed
- 1/2 tsp lime zest
- 1 tsp lime juice
- Tempeh:
- 1 (8 oz) Tootie’s Tempeh Curry Seasoned, crumbled
- 1/4 cup low sodium tamari
- 3 TBSP coconut sugar or equivalent
- 1 TBSP hot sauce of choice
- 1 tsp lime juice
- 1 TBSP avocado oil
- Salt and pepper, to taste
- 2 inches fresh ginger, peeled and minced
- 1 clove of garlic, finely minced
- 2 green onions, thinly sliced
Instructions
- For the coconut rice: In a medium saucepan over medium-high heat, combine the coconut milk, water, coconut sugar, and salt. Bring to a boil, stirring a few times to dissolve the sugar. Add the rinsed brown basmati rice to the saucepan and stir. Bring to a boil, lower the heat to a simmer, and then cover the saucepan with a lid. Simmer for about 40 minutes. Turn off the heat. Add the lime zest and juice to the coconut rice and fluff/lightly stir with a fork.
- For the tempeh: In a small bowl, whisk together the tamari, coconut sugar, hot sauce, and lime juice. Set aside. Saute the tempeh in the avocado oil in a skillet until the pieces are lightly browned, about 3-4 minutes. Add the ginger and garlic to the skillet and stir until fragrant, about 30 seconds.
- Pour the tamari mixture into the skillet and stir frequently. Keep cooking the tempeh until the sauce has caramelized slightly and turned deeper brown. Adjust seasonings if necessary (more salt, pepper, hot sauce, lime etc).
- Serve over the coconut rice with sliced green onions and veggies of choice.