Soybean Tempeh with Coconut Rice

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

½ teaspoon lime zest

1 teaspoon lime juice

Tempeh:

200g package tempeh (cut into 2-3cm pieces)

¼ cup TAMARI soy sauce

3 tablespoons coconut palm sugar

1 tablespoon hot sauce of your choice (optional)

1 teaspoon lime juice

1 tablespoon avocado (or other heat-resistant) oil

sea salt and ground black pepper (to taste)

5cm piece fresh ginger, peeled and minced

1 clove garlic, minced

Chopped spring onions

Directions:

1. Prepare the coconut rice: In a saucepan over medium-high heat, combine the coconut milk, water, coconut sugar, and salt. Bring to a boil; stir a few times to dissolve the sugar. Add the washed brown BASMATI rice to the pot and stir. Bring to a boil, then reduce the heat and cover the pot. Cook until most of the liquid is absorbed (about 40 minutes). Turn off the heat.

2. Add the lime zest to the coconut rice and squeeze in the juice. Toss lightly with a fork. Cover the pot again and let stand for 3-4 minutes (or until ready to serve with the tempeh).

3. Prepare the tempeh: Add a little water to a pan and heat over medium heat. When it boils, add the tempeh pieces, cover. Steam the tempeh for 10 minutes (steaming softens the tempeh and mellows its flavor), then remove from the pan with tongs and place on a plate to cool. Wash and wipe the pan clean—you’ll need it later.

4. In a small bowl, whisk together the TAMARI sauce, coconut sugar, hot sauce, and lime juice. Set aside.

5. Pat the tempeh dry with a clean kitchen towel, then crumble into small pieces.

6. Return the pan to the stove over medium-high heat. Pour in the avocado oil. Add the tempeh and stir. Cook until the tempeh pieces are lightly browned, about 3 to 4 minutes. Season with salt and pepper and stir. Add the minced ginger and garlic and stir until fragrant (about 30 seconds).

7. Pour the TAMARI sauce mixture you prepared earlier into the pan and stir (if necessary, use a spatula to scrape up any bits from the bottom of the pan). Continue to cook until the sauce has slightly caramelized and browned (about 6-7 minutes). Add more salt, pepper, hot sauce, lime juice, etc. if needed.

8. Serve the tempeh hot with coconut rice and chopped scallions.

Yield: 3 servings

Recipe: thefirstmess.com