Coconut Tempeh with Sugar Snaps - Christa Orecchio Recipes

Ingredients

• 1 8-ounce package of tempeh, cut into 4 triangles
• 1-2 tablespoons coconut oil
• 1 can coconut milk (14.5 ounces)
• 1 cup snap peas, ends cut and strings removed
• 1 tablespoon freshly-grated ginger
• 2 garlic cloves, minced
• ¼ cup golden raisins
• 2 tablespoons tamari
• or
• 2 tablespoons coconut aminos
• 2 tablespoons maple syrup
• 2 tablespoons mirin (Chinese-rice cooking wine)
• 1 cup cooked jasmine rice