Jessica’s Orange-Ginger Tempeh Over Coconut Rice
From The Tempeh Shop (www.tempehshop.com)
Total servings: 4
Recipe ingredients
1 lb Jose’s Tempeh Chunkies or Tempeh Thins
2 TBS Coconut Oil
2 sprigs fresh basil or cilantro (optional, for garnish)
Marinade:
1 cup Orange Juice
1/2 cup sour Orange Juice or 1 TBS lemon juice
2 TBS finely grated ginger
2 tsp minced garlic
1/2 cup tamari
1 TBS Umeboshi vinegar
3/4 TBS Agave
Coconut Rice:
2 cups long-grain or brown jasmine rice
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick or cinnamon ground
1/4 teaspoon salt
Recipe directions
In a medium-sized bowl or Tupperware, mix marinade ingredients.
Add tempeh and stir or shake to ensure a good coat of marinade is on every piece.
Cover and set aside for 2 hours at room temperature mixing occasionally.
If you are in a hurry, simply simmer the tempeh in the marinade for 25 mins and proceed.
While the tempeh is marinating, rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.
Warm a pan over medium heat and add rice.
Slowly stir the rice until dry and the toasty aroma is released.
Stir in coconut milk, water, cinnamon, and salt and bring to a boil.
Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes.
Discard cinnamon stick if used and fluff rice with a fork.
Warm a skillet or wok over medium-high heat then add the coconut oil. Once the coconut oil heats up (about 1 minute or so) use a slotted spoon to remove the tempeh from the marinade and place in the heated oil. Only cook at few pieces at a time – if you add too many at once, it will decrease the temperature of the oil. Flip tempeh pieces to brown on all sides. Remove and place tempeh on paper bag or paper towel. Repeat until all pieces are browned and ready to devour!
To serve, place a scoop of the coconut rice on a plate and artfully arrange tempeh pieces on top. I like to gently lean them against the rice pile. Garnish with the fresh herbs and serve! As a side dish, consider gingered carrots; they are a nice complement!