Coconut Tempeh with Mango

This recipe was the product of freezer scavenging that originally featured chicken. Now that we’re eating a plant-based diet, I’ve translated it into a tempeh version. I found some tiny cubes of frozen organic mango that my sweetie bought at our local co-op, along with a bag of small triangles of pineapple, and hmmmm…I sensed a tropical theme emerging…

Coconut Tempeh with Mango

2-4 servings, depending on hunger!

1 pound tempeh, cut into 2″ slices
1 teaspoon grapeseed oil
1/3 cup low sodium organic vegetable stock
3″ section of ginger, peeled and finely grated
3 cloves garlic, minced
1 cup (or more) frozen organic mango cubes
1 cup (or more) frozen organic pineapple chunks
3/4-1 can low fat organic coconut milk
Black pepper to taste
Cilantro

Place a 10-inch sauté pan over medium-high heat for about 2 minutes. Add 1 tablespoon of the oil, wait another 10 seconds or so, then swirl to coat the pan.

When the pan is hot enough to sizzle a bread crumb, add the tempeh and spread it into a single layer. Cook for 10 to 12 minutes, stirring occasionally, until the tempeh turns golden brown on all surfaces. If it appears to be sticking, push it to one side, lightly spray the pan with nonstick spray—or add up to another tablespoon of oil—and then resume sautéing until all surfaces are golden.

Add the vegetable stock to deglaze the pan, and allow the stock to reduce a little. Add ginger and garlic. Add enough frozen fruit to mostly cover the tempeh, and add enough coconut milk to come about half way up the sides of all the other ingredients. Simmer until liquids thicken a bit. Add black pepper to taste. Serve over organic brown rice, and garnish with cilantro.

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