Recipe for Tempeh in Coconut Chili Sauce
Adapted from Leda Scheintaub's Cultured Foods for Your Kitchen
Makes enough for 2 servings as main dish over rice
Ingredients:
- 3 Tbsp coconut oil
- 1 8 oz package of organic tempeh, sliced in to medium-sized pieces (I used Lightlife brand from Whole Foods Market. Use organic to avoid GMO soy.)
- 1 tsp chili powder
- 4 inch piece lemongrass cut into 1 inch pieces and smashed a bit to release flavor
- 1 red onion, sliced
- 1 inch piece ginger, peeled and grated
- 3-4 cloves garlic, minced
- 2 Tbsp raw apple cider vinegar
- 1 tsp tamari sauce
- 1 tsp brown sugar
- 1/4 cup water
- 3/4 cup organic coconut milk
- 2 Tbsp fermented chili bean sauce (available in Asian grocery stores, optionally use 1 Tbsp of any chili sauce or chili-garlic sauce)
- 10 stalks of tender asparagus, cut in to 1 inch pieces after discarding the bottom woody part
- 1 medium carrot, cut in to thin 1 inch sticks
- 1 bunch swiss chard, leaves and stalks separately chopped
- 1 Tbsp lemon juice
- 1 bunch of tender spring garlic, chopped (optionally use 1 stalk of spring onion, chopped)
- 2 sprigs of cilantro, chopped
- Salt to taste
Method:
- Heat 2 Tbsp of the coconut oil in medium saute pan
- Add the tempeh and cook over medium heat for about 5 mins until browned on one side. Then flip the pieces over and cook on the other side for 5 more minutes
- Sprinkle the chili powder and a pinch of salt on the tempeh, then remove and set aside
- Heat the remaining coconut oil in the same pan
- Lightly pound the lemon grass with the back side of the knife to release the flavor. (You will be removing this before eating). Add to the heated oil
- Add the red onion and saute for about 5 minutes
- Add the ginger and garlic and saute for 2 minutes
- Now, add the apple cider vinegar, tamari sauce, brown sugar, chili bean sauce, water and 1/2 cup of coconut milk
- When it is warm, add the asparagus, carrots and chard stalks and close and cook for 3-4 minutes
- Add the chard leaves and close and cook for 3-4 minutes more until the leaves have wilted
- Stir in the remaining coconut milk and cook to heat through
- Add the lemon juice and garnish with green onion and cilantro
- Serve hot over steamed brown rice