Thai coconut Tempe with pineapple salsa

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!

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