https://www.copymethat.com/r/Vn8hd4Nfh/thai-coconut-tempe-with-pineapple-salsa/
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2024-04-18 10:05:20
Thai coconut Tempe with pineapple salsa
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Ingredients
- TEMPEH WITH PINEAPPLE SALSA
- Author: Dianne Wenz
- Yield: 4 servings
- INGREDIENTS
- 2-8 ounce packages tempeh, cut into 1” cubes
- 1 tablespoon coconut oil
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons tamari or Braggs Liquid Aminos
- 1 cup coconut milk
- ¼ cup vegetable broth
- 1 ½ cups fresh pineapple, chopped, divided
- 2 scallions, thinly sliced
- 1 Thai chile pepper, chopped
- Pinch of sea salt
- Pince of crushed red pepper, optional
- 3 to 4 cups cooked brown rice
- INSTRUCTIONS
- Heat the coconut oil in a large pan or skillet over medium heat. Add the tempeh to the oil and cook for about 2 or 3 minutes per side, until each side is lightly golden. Remove the tempeh from heat and set aside.
- Add the onions, and pepper to the pan and heat for 5 to 10 minutes, until the onion is fragrant translucent.
- While the vegetables are cooking, mix together the coconut milk, broth soy sauce, ginger, garlic and ½ cup of the pineapple in a small bowl. Set aside.
- Add the tempeh back into the pan along with the coconut milk mixture a pinch of salt and the crushed red pepper, if using. Bring to a boil. Stir, reduce heat to low and partially cover. Simmer for 5 to 8 minutes, until heated throughout.
- While the dish is simmering, mix together chile, scallions and remaining pineapple in a small bowl.
- Divide the tempeh and vegetable mixture among serving dishes, and serve with cooked rice and pineapple salsa. Serve hot. Enjoy!
Steps