Instructions

• Make the coconut rice: In a medium saucepan over medium-high heat, combine 1cupfull fat coconut milk, 1cupwater, 1teaspooncoconut palm sugar, and sea salt to taste. Bring to a boil, stirring a few times to dissolve the sugar.
• Add the 1cupbrown rice (thoroughly rinsed) to the saucepan, stir, bring back to a gentle boil, then reduce heat to a low simmer. Cover and simmer until almost all the liquid is absorbed, about 40 minutes. Turn off the heat.
• Add ½teaspoonlime zest and 1teaspoonlime juice to the rice and fluff lightly with a fork. Replace the lid and let the rice sit, covered, for 3–4 minutes, or keep warm until ready to serve.
• While the rice cooks, steam the tempeh: Pour enough water to cover the bottom of a medium skillet and set it over medium heat. When the water is simmering, add the 8 ozblocktempeh slices (cut into 1 inch slices) in a single layer, cover, and steam for 10 minutes. Use tongs to transfer the tempeh to a plate to cool.
• Pour out the skillet water, rinse the skillet, and wipe it dry — you will use this skillet to finish the tempeh.
• In a small bowl, whisk together ¼cuplow sodium soy sauce, 3tablespoonscoconut palm sugar, 1tablespoonhot sauce of choice (optional), and 1teaspoonlime juice. Set the sauce aside.
• Pat the steamed tempeh dry with a clean kitchen towel and crumble it into small pieces.
• Return the dry skillet to the stove over medium-high heat. Add 1tablespoonavocado oil and swirl to coat. Add the crumbled tempeh and sauté until the pieces are lightly browned, about 3–4 minutes. Season with ground black pepper to taste.
• Add 2inchesfresh ginger root (peeled and minced) and 1clovegarlic (finely minced) to the skillet and cook, stirring, until fragrant, about 30 seconds.
• Pour the reserved soy-sugar-lime sauce into the skillet, stir to combine, and scrape any browned bits from the bottom. Continue cooking, stirring occasionally, until the sauce has thickened and caramelized slightly, about 6–7 minutes. Taste and adjust seasoning if needed (more pepper, hot sauce, or lime juice).
• Serve the sticky ginger tempeh hot with the coconut rice and garnish with the 2green onions (thinly sliced).