Sticky Ginger Tempeh with Coconut Rice - CERES Fair Food

Ingredients

• 1 cup full fat coconut milk
• 1 cup water
• 1 teaspoon palm sugar*
• sea salt, to taste
• 1 cup brown basmati rice, thoroughly rinsed
• ½ teaspoon lime zest
• 1 teaspoon lime juice
• 225g block of plain tempeh, cut into 1 inch slices
• ¼ cup tamari – if you are subbing with soy we would water it down a bit otherwise it will be very salty
• 3 tablespoons palm sugar*
• 1 tablespoon hot sauce/paste of choice, we used gochujang (optional)
• 1 coconut oil or other heat-tolerant oil
• sea salt and ground black pepper, to taste
• 10g (about 2 inches) fresh ginger, peeled and minced
• 1 clove of garlic, finely minced
• 2 spring onions, thinly sliced
• Tbsp toasted sesame seeds