Tempeh in Coconut-Peanut Sauce

A few months ago, I (hopefully) de-mystified tofu. This week I'm sharing a recipe for tempeh, another soy based protein, mostly because Tim - affectionately, spouse and dishwasher - absolutely loves this meal. It comes to you adapted from the cookbook Quick Fix Vegetarian by Robin Robertson. We were originally sold on the recipe's head notes, which state that the "sauce is so yummy, you may want to eat it with a spoon." I think, after having this several times, we would extend that to read the "sauce is so yummy,  you may want to make extra so you can have it with the tempeh before eating the rest with a spoon."

Here's the dish on tempeh. It is a traditional soy product originally from Indonesia, made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. The texture is similar to a very firm veggie burger or a well done hamburger. Tempeh's fermentation process and its retention of the whole soybean give it a higher-than-tofu content of protein, dietary fiber, and vitamins. It has a firm texture and strong flavor.


Like tofu, you can purchase tempeh at most health food stores or good grocery stores. I always recommend purchasing the organic version of soy-based foods and eating them in moderation. I have read recommendations about poaching the tempeh before using in recipes, which is how it is prepared here, but I also like the flavor and texture straight out of the package. You'll have to experiment and see which way you like it prepared.


Here's what's cooking...

TEMPEH IN COCONUT-PEANUT SAUCE

WITH CILANTRO & CASHEW JASMINE RICE

I like to double the sauce in this recipe and cook extra jasmine rice. We mix the two together and have it for leftovers. It is really delicious prepared by heating a skillet over medium-high and spreading out the rice in a layer. Leave it alone for about 3 or 4 minutes so the bottom starts to get crunchy. Then, stir, flatten out again and allow to crisp up further. 

Ingredients:

1 package tempeh, cut into 1/2 in slices

1 tbsp sunflower oil

2 tbsp tamari, divided

1/3 c. peanut butter (it is best to use natural peanut butter with no added sugar or oil)

3 scallions, chopped

2 tsp ginger, minced

2 cloves garlic, smashed

3/4 c. light, unsweetened coconut milk

juice of 1 lime

1/2 tsp cayenne pepper

kosher salt, to taste

black pepper, to taste

2 c. jasmine rice, cooked

1/3 c. cilantro, chopped with 1 tbsp. reserved

1/4 c. cashews (raw or toasted), chopped

1/4 c. peanuts, chopped

How to prepare:

Poach the tempeh in a skillet of simmering water for 7 minutes. 

Drain and blot dry. Heat the oil in a skillet over medium-high heat. Add the tempeh and cook until browned on all sides. Toss in 1 tbsp. of the tamari. Set aside.

In a food processor, combine the peanut butter, scallions, ginger, garlic, coconut milk, lime juice, cayenne and the remaining tbsp. of tamari. 

Process until smooth, adding more cayenne if you prefer. Season to taste with salt and pepper. Stir the sauce into the skillet and simmer until hot.

Meanwhile, stir together the cooked jasmine rice, cilantro, and chopped cashews. 

To serve, plate the rice and top with the tempeh/sauce mixture. Garnish with the reserved cilantro and chopped peanuts. 

Did you double the sauce?

See the notes above for preparation of the leftover rice and sauce. This is what it looks like....yum!