Thai Coconut and Tempeh Cashew Rice
1-200g package of tempeh, sliced lengthwise into strips
1.5 tsp coconut oil, melted
¼ cup soya sauce
2 tbsp maple syrup
1/2 cup natural peanut butter
1/4 cup soya sauce or tamari
1/3 cup vegetable stock
2 tbsp rice vinegar
1 tbsp sweetener of choice (I used coconut sugar)
Juice of 1/2 a lime
1 tbsp Asian chili garlic sauce
1 tbsp sriracha (optional, omit if you don't like spice)
1 garlic clove, minced
1 tbsp minced fresh ginger (can sub for 1 tsp of ground ginger)
1.5 cups uncooked jasmine rice
3 cups of light coconut milk (approximately two cans, or sub one can for 1.5
2 two red peppers, diced
¼ of a large or ½ of a small red cabbage, roughly diced
3 small or 2 large carrots, shredded or ribboned with a peeler
4 stalks of green onion, chopped
½ cup cilantro, chopped
1 lime, squeezed
⅓ cup roughly chopped cashews
Preheat oven to 425 degrees F. Toss Tempea strips with melted coconut oil, soya sauce, and maple syrup. Lay out the strips on a parchment paper lined cookie sheet, reserving excess liquid. Bake for 15-18 minutes, or until tempeh is crispy, flipping halfway through.
While the Tempeh is cooking, add jasmine rice and coconut milk to a medium saucepan and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for 13-15 minutes or until fluffy and cooked through.
Combine all of the peanut sauce ingredients in a medium bowl or mason jar and whisk or shake to combine.
Once the tempeh is done cooking, let it cool for a minute before chopping the strips into small squares. When the rice is done cooking, add it to a large serving bowl and add peanut sauce, all of the veggies, fresh lime juice, chopped and cooked tempeh, cilantro, and green onion. Top with chopped cashews.