Name: Sticky Ginger Tempeh Rice
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 3 servings
Ingredients: 1 cup coconut milk (full fat); 1 cup water; 1 tsp coconut palm sugar; null null sea salt (to taste); 1 cup brown rice (thoroughly rinsed); 0.5 tsp lime zest; 1 tsp lime juice; 8 oz tempeh (block, cut into 1 inch slices); 0.25 cup soy sauce (low sodium); 3 tbsp coconut palm sugar (or brown sugar); 1 tbsp hot sauce (of choice (optional--or use less!)); 1 tsp lime juice; 1 tbsp avocado oil; null null black pepper (ground, to taste); 2 inch fresh ginger root (peeled and minced); 1 clove garlic (finely minced); 2 null green onions (thinly sliced)

Instructions

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1

Make the coconut rice. In a medium saucepan over medium-high heat, combine the coconut milk (1 cup), water (1 cup), coconut palm sugar (1 tsp), and [sea salt, to taste]. Bring the mixture to a boil, stirring a few times to dissolve the sugar. Add the brown rice (1 cup) to the saucepan and stir. Bring the coconut rice up to a boil, lower the heat to a simmer, and then cover the saucepan with a lid. Simmer until almost all of the liquid is absorbed, about 40 minutes. Turn off the heat.
2

Add the lime zest (0.5 tsp) and lime juice (1 tsp) to the coconut rice and fluff/lightly stir with a fork. Return the lid to the pot and let it sit on the warm stove for 3-4 minutes, or keep warm until ready to serve.
3

Make the sticky ginger tempeh. Cover the bottom of a medium skillet with water and place it on the stove over medium heat. Once it’s simmering, add your tempeh (8 oz) and cover. Steam the tempeh for 10 minutes. Remove the tempeh from the skillet with tongs and place it on a plate to cool. Rinse the skillet and wipe it out. You’ll be using it to finish the tempeh.
4

In a small bowl, whisk together the soy sauce (0.25 cup), coconut palm sugar (3 tbsp), hot sauce (1 tbsp), and lime juice (1 tsp). Set aside.
5

Pat the steamed [tempeh] with a clean kitchen towel to dry. Crumble the tempeh into little pieces.
6

Return the skillet to the stove over medium-high heat. Pour in the avocado oil (1 tbsp) and swirl it around. Add the [tempeh] to the skillet and stir. Sauté the tempeh until the pieces are lightly browned, about 3-4 minutes. Season the tempeh with [ground black pepper, to taste] and stir. Add the fresh ginger root (2 inch) and garlic (1 clove) to the skillet and stir until quite fragrant, about 30 seconds.
7

Pour the soy sauce mixture into the skillet and stir, scraping the brown bits off the bottom of the skillet with a spatula if necessary. Keep cooking the tempeh until the sauce has caramelized slightly and turned deeper brown, about 6-7 minutes. Check the sticky ginger tempeh for seasoning and then adjust if necessary (more [pepper], [hot sauce], [lime] etc).
8

Serve the sticky ginger tempeh hot with [coconut rice] and onions (2 green).