Recipe by Natural Gourmet Institute
- 1 1/2 cups apple juice
- 1 teaspoon sea salt
- 1 tablespoon curry powder
- 1-inch piece of ginger, peeled and cut into 2 or 3 pieces
- 1 clove garlic, peeled and minced
- 1 tablespoon rice syrup
- 3 tablespoons coconut or canola oil
- 1 1/4 cups pure coconut milk
- 1/4 cup marinade (see above)
- 3 tablespoons curry powder
- 1/4 cup rice syrup
- 1 tablespoon kuzu dissolved in 2 tablespoons water
- Pinch sea salt
- 2 tablespoons chopped cilantro
1. Slice tempeh in half on the diagonal.
2. In a medium pot, combine marinade ingredients.
3. Place tempeh in the marinade. Cover pot and simmer 20 to 25 minutes.
4. Remove tempeh from pot; pat dry and let cool.
5. When tempeh is cool, cut diagonally into 12 slices, each 1/8” thick.
6. Heat medium sauté pan. Add coconut or canola oil. Brown tempeh over medium-high heat, on both sides. Drain on paper towels.
7. In same sauté pan, over medium heat, pour in the coconut milk and 1/4 cup of the remaining marinade. Whisk in the curry powder and rice syrup. Reduce heat to low.
8. If coconut milk is too thin, add dissolved kuzu to sauce mixture, stirring constantly until thickened. Simmer until sauce reaches desired consistency. (If coconut milk is thick, there is no need to use kuzu in this recipe.) Season with sea salt to taste.
9. Pour sauce over tempeh right before serving; garnish with cilantro.
See Also: Emmer Pasta with Roasted Cauliflower, Fennel and Taleggio
Photography by Alexandra Shytsman, Natural Gourmet Institute