Tempeh in coconut chili sauce

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