Coconut Ginger Tempeh
¼ cup coconut oil, divided
1 (eight-ounce) block tempeh, sliced thinly
1 cup thinly sliced onions
2-4 cloves garlic, smashed
1 cup thinly sliced red bell pepper
2 Tablespoons freshly grated ginger
2 Tablespoons freshly grated turmeric
1 can coconut milk
2-4 Tablespoons soy sauce
1-2 teaspoons black pepper and crushed red pepper
- In a cast iron skillet, heat 2 Tablespoons coconut oil until warm. Add sliced tempeh and grill on each side until browned, about 10 minutes each side. Turn out onto a plate lined with paper towels.
- In a large skillet, heat remaining coconut oil until warm. Add onions and garlic, cooking until just soft. Add red pepper, ginger, and turmeric and cook five minutes more, stirring occasionally to keep from sticking. Lower heat and add coconut milk, soy sauce, and spices to saucepan. Add tempeh to saucepan and let simmer 10 minutes to allow tempeh to marinate tempeh and to reduce liquid.
- Serve with Black Rice Sauté, or with any other grains or greens. In the photo above, it is served with braised greens: simply add greens to a large hot skillet and add a bit of liquid (broth, tea, water) and cook for just a minute to wilt.