Sticky Ginger Tempeh with Coconut Rice

Name: Sticky Ginger Tempeh with Coconut Rice
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; ground black pepper; 10g (about 2 inches) fresh ginger, peeled and minced; 1 clove of garlic, finely minced; 2 spring onions, thinly sliced; Tbsp toasted sesame seeds

www.ceresfairfood.org.au

This recipe combines savoury, salty tempeh with creamy, zesty brown rice. Add some steamed broccoli for a nourishing, quick, weeknight meal!

View full recipe on www.ceresfairfood.org.au

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.ceresfairfood.org.au.

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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
ground black pepper
10g (about 2 inches) fresh ginger, peeled and minced
1 clove of garlic, finely minced
2 spring onions, thinly sliced
Tbsp toasted sesame seeds