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Sticky Ginger Tempeh with Coconut Rice

4.96 from 82 reader reviews
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 3 -4
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Ingredients

COCONUT RICE

  • 1 cup full fat coconut milk
  • 1 cup water
  • 1 teaspoon coconut palm sugar
  • sea salt, to taste
  • 1 cup brown rice, thoroughly rinsed
  • ½ teaspoon lime zest
  • 1 teaspoon lime juice

TEMPEH

  • 8 oz block tempeh, cut into 1 inch slices
  • ¼ cup low sodium soy sauce
  • 3 tablespoons coconut palm sugar (or brown sugar)
  • 1 tablespoon hot sauce of choice (optional--or use less!)
  • 1 teaspoon lime juice
  • 1 tablespoon avocado oil
  • ground black pepper, to taste
  • 2 inches fresh ginger root, peeled and minced
  • 1 clove garlic, finely minced
  • 2 green onions, thinly sliced

Instructions

  • Make the coconut rice. In a medium saucepan over medium-high heat, combine the coconut milk, water, coconut sugar, and salt. Bring the mixture to a boil, stirring a few times to dissolve the sugar. Add the rinsed brown basmati rice 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.
  • Add the lime zest and juice 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.
  • 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 slices 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.
  • In a small bowl, whisk together the low sodium soy sauce, coconut sugar, hot sauce, and lime juice. Set aside.
  • Pat the steamed tempeh with some a clean kitchen towel to dry. Crumble the tempeh into little pieces.
  • Return the skillet to the stove over medium-high heat. Pour in the avocado oil 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 pepper and stir. Add the ginger and garlic to the skillet and stir until quite fragrant, about 30 seconds.
  • 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).
  • Serve the sticky ginger tempeh hot with coconut rice and sliced green onions.

Recipe Notes

  • I would serve this with a simple side of steamed/roasted broccoli or green beans.
Sticky ginger tempeh with coconut rice is a super flavorful and easy vegan dinner. The tempeh is meaty and spicy and pairs well with mellow coconut rice.