Sticky Orange and Ginger Glazed Tempeh with Coconut Lime Rice
Ingredients
- 1 cup full fat coconut milk
- 1 cup water
- 1 tsp coconut sugar
- sea salt, to taste
- 1 cup brown basmati rice, thoroughly rinsed
- 1/2 tsp lime zest
- 1 tsp lime juice
- 240g tempeh, cut into 2cm slices
- 3 tbsp vegetable oil
- 3 cm ginger peeled and minced
- 2 cloves of garlic, minced
- 3 green onions, chopped
- 1 cup of vegetable broth
- 1/4 cup orange juice
- 2 tbsp tamari sauce
- 1/2 tsp sriracha sauce
- 1/2 cup broccoli florets, blanched
Preparation
In a saucepan over medium-high heat, combine coconut milk, water, coconut sugar, and salt. Bring to a boil, stirring a few times to dissolve the sugar. Add the rice and stir. Bring to a boil, lower the heat to a simmer, and cover with a lid. Simmer until almost all of the liquid is absorbed, about 40 mins. Turn off the heat
Add the lime zest and juice and fluff with a fork. Return the lid to the pot and keep warm until ready to serve
Steam the tempeh for 10 mins. Remove from steamer and place it on a plate to cool. Pat with some a clean kitchen towel to dry. Crumble the tempeh into little pieces
In a skillet over medium-high heat, brown the tempeh in oil for 5 minutes. Add the ginger, garlic and green onion. Cook for 2 mins. Stir in the vegetable broth, orange juice, tamari and Sriracha sauce. Cook until most of the liquid is absorbed and the tempeh starts to caramalise. Add salt to taste
Serve the sticky tempeh hot with coconut rice, blanched broccoli, lime wedges and sliced green onions
