This Thai Coconut Tempeh dish was inspired by a chicken recipe in a recent issue of Martha Stewart Living. I was lured in by the words “coconut” and “pineapple,” and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz of VeggieGirl.
- 1 tablespoon coconut oil
- Two 8-ounce packages tempeh, cut into 1-inch cubes
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon fresh ginger, grated
- 1 cup coconut milk
- ¼ cup vegetable broth
- 2 teaspoons tamari or Braggs Liquid Aminos
- 2 cloves garlic, minced
- 1 ½ cups fresh pineapple, chopped, divided
- Pinch of sea salt
- Pinch of crushed red pepper, optional
- 1 Thai chile pepper, chopped
- 2 scallions, thinly sliced
- 3 to 4 cups cooked brown rice
Heat the coconut oil in a large pan or skillet over medium heat. Add the tempeh 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, pepper, and ginger to the pan and heat for about 5 minutes, until the ginger is fragrant and the onion is translucent.
While the vegetables are cooking, mix together the coconut milk, broth, tamari (or Bragg’s), 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.