Ingredients

The following ingredients have 4 Servings
  • 6-8 ounces tempeh
  • 10-12 ounces green beans
  • 1 stalk lemongrass
  • 1 1/2 cups jasmine rice (purple variety pictured)
  • 2 1/4 cups coconut water
  • 1 can coconut milk
  • 1/4 cup premium dark soy sauce plus 2-5 additional teaspoons
  • 1 teaspoon blackstrap molasses (unsulphured)
  • 4 tablespoons creamed coconut (this is typically found in baking isle and has no sugar added)
  • 2 teaspoons kosher salt
  • 1 cup water
  • 3-4 tablespoons coconut oil

Instruction

  • Prepare lemongrass by cutting ends off and splitting stalk in half. Then cut into ~2 inch pieces and separate them.
  • Simmer coconut milk with lemongrass stirring occasionally for at least 30 minutes to allow the lemongrass to flavor the milk
  • Cut tempeh into 1 inch by 3/8 inch strips.
  • Mix 1 cup water with 1/4 cup soy sauce in a container that will hold tempeh and add tempeh. Marinate for at least 15 minutes.
  • Rinse rice until water runs clear and add rice, coconut water, and salt to medium sauce pan. Bring to boil and then simmer covered for 20-30 minutes (all water should be absorbed when done). I love using coconut water to boil grains. It adds a great flavor to oatmeal. Also start another pot of water to boil for blanching the beans.
  • Cut ends off beans and then cut into 1 inch pieces. Once water is boiling blanch beans for only a minute or two. Stop once they start turning a slightly darker green, put in ice water and strain. You want to make sure they maintain their crunch.
  • To make sauce strain coconut milk mixture into a large frying pan and add molasses, creamed coconut and 2 teaspoons soy sauce. Simmer until thickened to your liking. I personally like simmering until about half the liquid remains. The fat may separate if you thicken it long enough. It this happened I recommend using a fat separated to remove it or just skim as much as you easily can off the top of the pan. Test flavor and add soy sauce to your preference.
  • While simmering sauce. Heat coconut oil in medium sized frying pan on medium heat. You want the pan covered in about 1/8 inch of oil. Add tempeh and cook until golden then flip once and cook other side until golden
  • Stir green beans and tempeh into sauce just until everything is warm.
  • Serve on bed of rice.