Chef Joeys Coconut Curry Tempeh Recipes
CHEF JOEY'S COCONUT CURRY TEMPEH
I found a new product in my local food co-operative last time I shopped called Coconut Curry Tempeh. Today I came up with the simple dish using some left over bell peppers I had from a previous recipe. DH loved it and went back for 3rds! I served it over wild rice.
Provided by Chef Joey Z.
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the coconut oil in a skillet.
- Saute the green onions and garlic on medium heat being careful not to burn them. Just cook until they are starting to get soft. About 4 minutes.
- Add the mushrooms, saute for another 4 minutes.
- Add the bell peppers, spinach, salt and pepper. Saute for another 7 minutes or until the bell pepper is soft.
- Carefully put the seasoned curry tempeh into the saute pan and sir gently for a few minutes.
- Add the lime juice and the can of coconut milk.
- Saute until this reduces by about 1/2. About 10 minutes.
- Taste, make sure the seasons are to your liking.
- Serve over rice or your favourite grain.
- Bon Appetit!
Nutrition Facts : Calories 472.8, Fat 36.1, SaturatedFat 24.4, Sodium 659.3, Carbohydrate 22.8, Fiber 3.9, Sugar 7.9, Protein 23
CRISPY COCONUT TEMPEH
This plant-based spin on coconut shrimp uses crumbled tempeh instead of shrimp. A mixture of coconut milk, sambal oelek, cornstarch and honey (substitute agave nectar to make it vegan) helps shredded coconut and panko stick to the tempeh, then the little nuggets fry up light, crispy and coconut-y through and through. A dusting of lime salt gives these a little spark (like the salted rim on a cocktail), and of course there's a dipping sauce. Coconut shrimp is typically served with sweet chile sauce, but here, just use more of the sweet, spicy coconut milk. To make these tempeh nuggets a meal, serve with grains, sautéed greens like kale or spinach, or rice noodles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
- In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer 1/2 cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
- Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil's ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
- Eat right away with the coconut milk-lime dipping sauce.
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