1 hour
Serving Ideas: Serve over rice and vegetables.
TEMPEH
16 ounces tempeh, defrosted
SAUCE
2 tablespoons ginger juice, fresh (squeezed from fresh, grated ginger root)
14 ounces coconut milk
1 cup no-salt-added vegetable broth
1 tablespoon coconut extract
2 tablespoons brown rice syrup
3 tablespoons white miso
5 garlic cloves, minced
1/4 teaspoon sea salt
3 tablespoons coconut shreds
Makes 6 servings.
Slice defrosted tempeh cross-wise to create 3 inch by 1/2 inch strips. Place sliced tempeh in bottom of a
9x9 inch baking pan.
Combine all sauce ingredients in a sauce pan, and heat. Once this comes to a simmer, pour it over
tempeh in baking dish.
Bake dish in a 450 degree F (230 degree C) oven (no need to preheat oven) until most of the liquid is
absorbed into the tempeh (about 45 minutes). About half way through baking, flip the tempeh in the pan
so all sides of the tempeh absorb the sauce evenly, and so both the top and the bottom have a chance to
get a little brown. Remove from oven, and gently mix the tempeh so the sauce covers more evenly.
VARIATIONS:
- Try using pressed tofu (or even drained black beans) instead of tempeh.
Per serving: 363 Calories; 23g Fat (52% calories from fat); 18g Protein; 31g Carbohydrate; 0mg Cholesterol; 421mg
Sodium
Serving Ideas: Serve over rice and vegetables.
TEMPEH
16 ounces tempeh, defrosted
SAUCE
2 tablespoons ginger juice, fresh (squeezed from fresh, grated ginger root)
14 ounces coconut milk
1 cup no-salt-added vegetable broth
1 tablespoon coconut extract
2 tablespoons brown rice syrup
3 tablespoons white miso
5 garlic cloves, minced
1/4 teaspoon sea salt
3 tablespoons coconut shreds
Makes 6 servings.
Slice defrosted tempeh cross-wise to create 3 inch by 1/2 inch strips. Place sliced tempeh in bottom of a
9x9 inch baking pan.
Combine all sauce ingredients in a sauce pan, and heat. Once this comes to a simmer, pour it over
tempeh in baking dish.
Bake dish in a 450 degree F (230 degree C) oven (no need to preheat oven) until most of the liquid is
absorbed into the tempeh (about 45 minutes). About half way through baking, flip the tempeh in the pan
so all sides of the tempeh absorb the sauce evenly, and so both the top and the bottom have a chance to
get a little brown. Remove from oven, and gently mix the tempeh so the sauce covers more evenly.
VARIATIONS:
- Try using pressed tofu (or even drained black beans) instead of tempeh.
Per serving: 363 Calories; 23g Fat (52% calories from fat); 18g Protein; 31g Carbohydrate; 0mg Cholesterol; 421mg
Sodium
