- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 16 ounces tempeh, finely diced
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut oil
- 4 tablespoons tamari
- 4 tablespoons mirin
- 1 tablespoon minced fresh ginger
- 2 cloves of garlic, minced
- 1 to 1 1/2 teaspoons green curry paste
- 2 tablespoons rice vinegar
- 1 can coconut milk
- 1 cup filtered water
- 1/2 to 1 teaspoon salt
- 2 to 3 tablespoons lime juice
- Vegetables: choose a variety of seasonal vegetables like leeks, broccoli, carrots, dark green vegetables, green beans, onion, cauliflower, etc., chopped
Directions
In a skillet combine the tempeh with all of the sauce ingredients (everything but the salt, lime juice and vegetables) over medium-high heat. Cover and let simmer for 30 minutes, stirring every 10 minutes. Add salt and lime juice, adjusting to taste. In the last 5 minutes of cooking, add the chopped seasonal vegetables.
Serve with cooked quinoa or other whole grains.
Special notes:
You can make the sauce without the tempeh and serve it with steamed salmon, or substitute the tempeh for chicken.
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