Coconut Crusted Tempeh with Coconut Rice
The tempeh is sweet and crunchy which pairs wonderfully with the tenderness of the coconut rice and roasted vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lotusfoods.com.
Cooking tools:
- Blender
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Saute pan
- Stove
- Spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
Ingredients
- 1 8 oz package tempeh
- ¼ cup panko breadcrumbs
- 2 tbsp unsweetened shredded coconut
- Pinch of salt
- ¼ cup coconut milk light or full fat
- Spray oil preferably coconut oil
- 8 oz broccolini
- 1 bell pepper thinly sliced
- 1½ tbsp olive oil
- Pinch of salt & pepper
- 1-2 garlic cloves roughly chopped
- 1 Lotus Foods Organic White Jasmine & Forbidden® Rice Blend Heat & Eat Pouch
- 1 bunch of green onions chopped
- 1 tsp organic sugar
- 2 tbsp sweet chili sauce divided
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