Recipes

Sticky Ginger Tempeh with Coconut Rice

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Sticky Ginger Tempeh with Coconut Rice

Sticky ginger tempeh with coconut rice is an incredibly flavourful and simple vegan supper. The tempeh is meaty and sets well with the coconut rice.

In spite of this post about sticky ginger tempeh today, I am truly picky about tempeh in basic. I understand that it benefits me which it’s a super star source of vegan protein, however often the flavour/texture of it does not sit right. I’m not a particular eater, however there’s something about tempeh that provides a psychological block for me. I will pump myself approximately consume it, pack it up with the flavours that I like, and after that I’ll put one morsel in my mouth and right away seem like spitting it out. What provides!

Every as soon as in a while I struck on the ideal mix of cooking technique and flavour treatment though. This marinaded and grilled tempeh is a fine example, and likewise this broccoli caesar with smoky tempeh bits from my cookbook is another application that I delight in. Both techniques rely on deep browning and huge flavours for a delicious outcome.

Perhaps you’re questioning though: what even is tempeh? Tempeh is a fermented “cake” made from prepared soybeans (and often other grains like rice or kamut) that have actually been inoculated with a fermentation starter. It’s been made and enjoyed in Indonesia for countless years. The fermentation procedure assists to break down the phytic acid in the soybeans and likewise allows much better food digestion of the starches.

The culturing is likewise what provides us the strong patty-like texture and signature nutty/earthy flavour. Tempeh can taste mushroom-y and this is most likely due to the fact that the culturing leads to a thin movie of mycelium (fungi!) that frames the soybeans. And a historic enjoyable reality: It is believed that tempeh-making ended up being an unintentional by-product of tofu making, which was presented by Chinese immigrants to the island of Java throughout the 17th century. The more you understand:-RRB-

Understanding its origins and production procedure, we can start to comprehend why tempeh tastes so excellent with very punchy and abundant flavours like chili, ginger, coconut, lime, and soy sauce, which occurs to be the flavour profile we’re opting for here in this dish! We initially steam the tempeh to eliminate any trace of bitterness. Then, it’s collapsed up and gently browned, and lastly completed with a tamari-based treatment with great deals of ginger, garlic, a little sweet taste, and some heat (which is optional). The sauce thickens somewhat, holding on to the browned little bits of tempeh. I decided to serve this with some coconut rice to make it a bit more unique and to play off of the ginger and lime.

I likewise wish to include that the flavour base of soy sauce, sugar, ginger, and garlic does have components of the flavour profile of bulgogi Korean marinaded and grilled beef. Absolutely not stating that this tempeh is exactly like that meal simply acknowledging the sauce and flavour resemblances. My dish here does not have sesame oil and it likewise utilizes lime for level of acidity. If you wish to check out a bit more about bulgogi and have a look at a vegan dish for it with soy curls, have a look at this post from the Veggiekins blog site.

Hope you provide this sticky ginger tempeh dish a shot specifically all of my tempeh doubters. It’s sticky, salted, spicy, gently caramelized, and brilliant. A substantial flavour bomb with the most lavish coconut rice accompaniment. The tempeh itself comes together quite fast, which is a good reward! Hope you’re all keeping well out there.

Sticky ginger tempeh getting sautéed in a pan.

Overhead shot of a bowl of sticky ginger tempeh with coconut rice with a lime wedge alongside.

Sticky Ginger Tempeh with Coconut Rice

Sticky ginger tempeh with coconut rice is an incredibly flavourful and simple vegan supper. The tempeh is meaty and spicy and sets well with mellow coconut rice.

PREPARATION TIME 30 minutes COOK TIME 40 minutes OVERALL TIME 1 hr 10 minutes

Course Main Dish, Sauce, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 3 -4

Author: Laura Wright

Components

COCONUT RICE

  • 1 cup complete fat coconut milk
  • 1 cup water
  • 1 teaspoon coconut palm sugar
  • sea salt, to taste
  • 1 cup brown basmati rice, completely washed
  • 1/2 teaspoon lime passion
  • 1 teaspoon(* )lime juice TEMPEH

1 8

  • oz block of tempeh, cut into 1 inch pieces 1/4
  • cup tamari soy sauce 3
  • tablespoons coconut palm sugar 1
  • tablespoon hot sauce of option( optional or utilize less!) 1
  • teaspoon lime juice 1
  • tablespoon avocado or other heat-tolerant oil(* )sea salt and ground black pepper, to taste 2
  • inches
  • fresh ginger, peeled and minced 1 clove
  • of garlic, carefully minced 2 green onions, very finely sliced
  • Directions Make the coconut rice. In a medium pan over medium-high heat, integrate the coconut milk, water, coconut sugar, and salt. Bring the mix to a boil, stirring a couple of times to liquify the sugar. Include the rinsed brown basmati rice to the pan and stir. Bring the coconut rice approximately a boil, lower the heat to a simmer, and after that cover the pan with a cover. Simmer till practically all of the liquid is taken in, about 40 minutes. Switch off the heat.

Include the lime passion and juice to the coconut rice and fluff/lightly stir with a fork. Return the cover to the pot and let it rest on the warm range for 3-4 minutes, or keep warm till prepared to serve.

  • Make the sticky ginger tempeh. Cover the bottom of a medium frying pan with water and location it on the range over medium heat. Once it’s simmering, include your tempeh pieces and cover. Steam the tempeh for 10 minutes. Eliminate the tempeh from the frying pan with tongs and position it on a plate to cool. Wash the frying pan and clean it out. You’ll be utilizing it to complete the tempeh.
  • In a little bowl, blend together the tamari, coconut sugar, hot sauce, and lime juice. Reserve.
  • Pat the steamed tempeh with some a tidy kitchen area towel to dry. Fall apart the tempeh into little pieces.
  • Return the frying pan to the range over medium-high heat. Gather the avocado oil and swirl it around. Include the tempeh to the frying pan and stir. Sauté the tempeh till the pieces are gently browned, about 3-4 minutes. Season the tempeh with salt and pepper and stir. Include the ginger and garlic to the frying pan and stir till rather aromatic, about 30 seconds.
  • Put the tamari mix into the frying pan and stir, scraping the brown bits off the bottom of the frying pan with a spatula if needed. Keep preparing the tempeh till the sauce has actually caramelized somewhat and turned deeper brown, about 6-7 minutes. Inspect the sticky ginger tempeh for flavoring and after that change if needed (more salt, pepper, hot sauce, lime and so on).
  • Serve the sticky ginger tempeh hot with coconut rice and sliced up green onions.
  • Notes
  • This tempeh is likewise scrumptious with plain rice, however I wished to provide you the choice of taking things to the next level! I would serve this with an easy side of steamed/roasted broccoli or green beans.

I have not attempted this dish with a fluid sweetener like maple syrup or agave nectar. My inkling is that the sauce will not thicken around the tempeh bits as much and you might need to present a starch.

  • Steaming the tempeh ahead of time is a crucial action! It assists to decrease that trace of bitterness.
  • Published in fall, velvety, earthy, gluten complimentary, main dish, nut complimentary, fast, salted, side meal, spicy, spring, summer season, umami, vegan, winter season
  • Program

A bowl of sticky ginger tempeh with coconut rice.
40 remarks

Allison Ehlers Hi, I am a current transform to vegetarianism and I enjoy your dishes! I am likewise not a substantial fan of tempeh. DO you believe I could utilize jackfruit rather?


  • Thanks!

    Reply
    Laura Hello Allison!


    • You might absolutely provide jackfruit the exact same treatment here. If you’re utilizing canned or vacuum sealed jackfruit, there’s no requirement to pre-steam it (like I recommend with the tempeh in this dish).

      L
      Reply
      Donna-Jane Hi Laura- what do you advise as a great source for tempeh please?


    • Thanks ~ Donna

      Reply
      Laura Thanks for this concern! In your area, I have actually just had the ability to get Lightlife tempeh and often temeph from an Ontario brand name called Henry’s Tempeh. When we had the ability to hop over to the United States, I would constantly get Smiling Hara’s Hempeh due to the fact that it is truly my favourite. I like the standard “Salt and Pepper Steak” one due to the fact that it’s the most convenient to include into dishes.


      • L

        Virginia
        Hi this looks remarkable! Do you believe the dish would deal with granulated stevia?

  • Reply

    Laura Hello Virginia!


    • I believe it would work, however perhaps begin with a percentage and adapt to your taste from there. Stevia can be much sweeter than coconut palm sugar and differs in strength from brand name to brand name. I ‘d describe the plan of your stevia, see what their suggestions remain in regards to switching for common sugar, and after that go from there. Hope this is useful!

      L
      Reply
      Kim H This was SO scrumptious. I prepared the dish as specified (I even steamed the tempeh, which I never ever do however I rely on Laura totally). At the end, I included a capture of lime juice. Served with broccoli that I roasted in the gas grill (broccoli + evoo + s +p on sheet pan on 400 degree grill). What a terrific meal! My hubby is brand-new to plants he returned for seconds.


  • Thank you, Laura!

    Reply
    Grace This was so so scrumptious!!! And truly simple to make thank you for sharing xx

  • Reply

    Emily Thanks for this dish Laura! I feel the specific very same method about tempeh, so typically avoid preparing it however this dish was a hit. My entire household liked it and my 5 years of age even provided it a thumbs up (which is stating something thinking about the variety of so-sos I have actually been getting recently). This will be contributed to our routine rotation!

  • Reply

    Julie Patterson We made this dish precisely as you directed with great outcomes! It was a scrumptious meal. Thank you

  • Reply

    Jessica This was simple to make therefore flavourful. We had it with a side of steamed asparagus. Excellence!

  • Reply

    mariah j kahl So excellent. Savory and sweet. I utilized focus location of coconut sugar and it was excellent. My non vegan household consumed all of it!

  • Reply

    Amanda Made this for supper tonight simply as composed and served with steamed broccoli


  • — my entire household liked it! Thank you for another excellent dish, Laura! This one’s absolutely entering my conserved folder:-RRB-

    Reply
    Emily HELL. YA. Simply made this tonight and HOLY SHIZ. SO simple and advises me of my youth preferred, sesame chicken! Finest dish I have actually made in a while!

  • Reply

    Alix Beyond scrumptious. I would potentially decrease the ginger. Utilized a chipotle hot sauce. Including this to the dish rotation

  • Reply

    Anita This was delish! Fallen apart and crispy tempeh is absolutely the method to go. I did the coconut rice in the immediate pot which worked truly well I simply reduced the water by 1/2. Will absolutely prepare tempeh like this once again:-RRB-

  • Reply

    Sarah Gold I have actually made this two times now. Delicious! Tonight, I doubled the sauce for the tempeh and included broccoli to the pan for the last 6-7 minutes. Thanks for the dish!

  • Reply

    Julie Patterson I have actually made this meal two times and truly enjoyed it. I did fine-tune it a little for our particular tastes buds the second go round by utilizing simply a dash of the hot sauce( my husband is a heat light-weight!) And i did include some honey (how can you ever fail with a little honey?!)


  • Your dishes have actually constantly shown scrumptious and this one is extraordinary! Thank you!

    Reply
    Rachel This was remarkable! It is among the very best meals I have actually made in 2020 it’s truly truly basic therefore delicious.

  • I avoided the tempeh steaming action due to the fact that personally, I do not discover a substantial modification whether I steam or do not steam, and I enjoy tempeh in any case. This assisted keep the kitchen area cooler (July heat!) and the procedure quicker. I do not have coconut sugar so I utilized raw walking stick sugar.

    I made the rice as explained and everybody liked it, however truthfully, I ‘d likewise like this with routine old rice! The tempeh truly shines, so a plain grain would be simply great with me.

    Reply

    Alex O This was a catastrophe. The tempeh simply taken in the soy sauce which led to a pan filled with mushy tempeh. There was no sticky, soy sauce covered tempeh collapses. Rather, the outcome was mushy, mealy tempeh collapses that generally tasted like they had actually been taken in soy sauce sitting on top of somewhat undercooked rice. We took a couple of bites and tossed all of it out.

  • Reply

    Jenna
    Love this dish! We have actually made it a couple of times now and among our preferred methods to consume tempeh! The rice is so scrumptious too. Thanks for the simple weeknight supper.

  • Reply

    5 stars
    Tracy
    TASTY! Without a doubt the very best ready tempeh I have actually made!

  • Reply

    5 stars
    rebecca jones
    This was SO GREAT!!!!! The coconut rice was excellence and the tempeh was so delicious. Thanks for the excellent blog site

  • Reply

    5 stars
    Amy
    Delicious! ⭐

  • Reply

    5 stars
    Renee
    I wound up making this in a pinch due to the fact that I had the majority of the active ingredients on hand and woah !! Great. I end up doing 1/2 tempeh 1/2 tofu due to the fact that I was short on tempeh and it was still scrumptious. I’ll absolutely be making this once again:-RRB- Thanks !!

  • Reply

    5 stars
    Allie
    this is actually the very best meal i have actually ever had omg

  • Reply

    5 stars
    Jill
    This was SOO GOOD. Will end up being a weekly go-to. Avoided the rice and consumed the sticky tempeh in a lettuce wrap with some diced red pepper combined with the sauce. Didn’t have any ginger so included additional garlic, and it was still delicious!

  • Reply

    5 stars
    Lindsey
    Delicious !!

  • Reply

    5 stars
    Isabel
    Love this dish. Easy and scrumptious, excellent alternative to meat!

  • Reply

    5 stars
    Kristine
    Easy and scrumptious! Such a terrific dish.

  • Reply

    5 stars
    Kara
    This was the best meal. Salty and sweet. Love the coconut rice. I followed somebody’s recommendations and utilized my immediate pot for rice and simply decreased the water by 1/2. Came out best. Entire household consumed it. This may be my preferred method to consume tempeh in the collapsed bits. Thanks!

  • Reply

    5 stars
    kristin
    This is scrumptious! I blended shredded carrot in with the tempeh.:-RRB-

  • Reply

    5 stars
    Laurie Appelbaum
    We definitely enjoy, enjoy this meal!!

  • Reply

    5 stars
    Angela
    This dish is incredible! Impressive taste and basic to assemble for a fast night meal.

  • Reply

    5 stars
    Allie
    this is actually the very best thing i have actually ever consumed

  • Reply

    5 stars
    Paula
    This dish is a winner! We made this for supper and my entire household, including my 18 month old liked it. My hubby (who utilized to be a huge meat eater) stated it needs to enter into our supper rotation!

  • Reply

    5 stars
    Keli
    This was remarkable. Most likely the very best preparation of tempeh I have actually ever had. Healthy, economical, healthy, and quite simple. This one is entering into my routine rotation. The coconut rice truly makes it! Included a couple Kaffir lime delegates the pot and it was scrumptious.

  • Reply

    5 stars
    Jen Giiirrrr-RRRRLL!! This was SUCH HOT FIRE!!


  • We liked this a lot! I made a part for my hubby with chicken and the rest with Tempe. dang!! The entire household enjoyed!

    Reply
    Adam
    I made it with maple and it came out simply as thick and bubbly. Excellent dish, thanks for the share!:-RRB-

  • Reply

    4 stars
    Adam Oh yeah, and if you utilize a zester to grate the ginger, the tastes truly combines together.

    • Reply

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