Sticky Ginger Tempeh with Coconut Rice
This Sticky Ginger Tempeh with Coconut Rice is SO GOOD! A perfect combo of sweet, spicy, and savory flavors that’s easy to make and packed with plant-based protein.
Equipment
- Medium Saucepan
- Skillet or frying pan
- Measuring cups and spoons
- Spatula or tongs
- Cutting board and knife
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 rice
- 1 teaspoon lime zest
- 1 teaspoon lime juice
For the Tempeh and Marinade:
- 8 oz block tempeh cut into 1-inch slices
- 0.5 cup low-sodium soy sauce
- 3 tablespoons coconut palm sugar (or brown sugar)
- 1 tablespoon hot sauce of choice (optional)
- 1 teaspoon lime juice
- 1 tablespoon avocado oil for sautéing the tempeh
- Ground black pepper to taste
- 2 inches fresh ginger root peeled and minced
- 1 clove garlic finely minced
- 2 green onions thinly sliced
Instructions
Cooking the Coconut Rice
- In a medium saucepan, combine 1 cup of full-fat coconut milk, 1 cup of water, 1 teaspoon of coconut palm sugar, and sea salt to taste. Bring to a gentle boil over medium heat.
- Once boiling, add 1 cup of thoroughly rinsed brown rice. Stir briefly, then reduce the heat to low, cover, and let it simmer for about 45-50 minutes, or until the rice is tender and the liquid is absorbed.
Preparing and Cooking the Tempeh
- In a bowl, whisk together ½ cup low-sodium soy sauce, 3 tablespoons coconut palm sugar, 1 tablespoon hot sauce (if using), and 1 teaspoon lime juice.
- Place the sliced tempeh into the marinade, ensuring it’s well coated. Let it marinate for at least 15 minutes, or longer if you have the time.
- In a skillet, heat 1 tablespoon of avocado oil over medium heat. Add 2 inches of minced fresh ginger and 1 clove of minced garlic. Sauté for about 1-2 minutes until fragrant but not browned.
- Add the marinated tempeh slices to the skillet, reserving the marinade. Sauté for about 5-7 minutes, turning occasionally until golden brown on all sides.
- Pour the reserved marinade over the browned tempeh in the skillet. Allow it to simmer for an additional 5 minutes, allowing the sauce to thicken and coat the tempeh.
Finishing and Serving
- Once the rice is cooked, fluff it with a fork and stir in 1 teaspoon of lime zest and 1 teaspoon of lime juice.
- Serve the sticky ginger tempeh over a bed of coconut rice. Garnish with thinly sliced green onions and a sprinkle of ground black pepper. Enjoy your delicious meal!
Notes
- Marinate the tempeh for at least 15 minutes to ensure deep flavor absorption.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of water or coconut milk to maintain moisture.
- Substitute jasmine or basmati rice if preferred, adjusting cooking times accordingly.
- For extra heat, increase hot sauce in the marinade or serve with sliced jalapeños.