Let me introduce you to one of my favorite ingredients…
I first tried the wonder of coconut milk three or four years ago.
Right when I was smack dab in the middle of flirting with the joy of vegetarian cooking.
I never imagined it would introduce me to a new world of food.
A new world of tastes.
If you can, go with the full fat coconut milk for your first try. I like using the lighter version on a regular basis, but sometimes you just have to aim for the real deal.
Trust me. Your tastebuds will melt.
Coconut milk turns your sauce into something rich and dreamy. Something to talk about even after dinner is done.
You could just go out to eat and forget about cooking all together.
You could spend less than 30 minutes in the kitchen and savor the smells, the textures, the feel of your food before you even sit down to eat.
And with just 30 minutes, you’ll still have plenty of time to sit, relax, and watch the world go by after dinner.
Sauteed Tempeh with Coconut and Snow Peas – adapted from the Clean Food Cookbook
Cook up a side of quinoa or brown rice to serve this over. It would also be tasty on top of linguine, especially if you use extra coconut milk in the sauce so that it will smother the noodles. Enjoy! 😀
- 2 8-ounce packages tempeh
- 1 cup snow peas, trimmed
- 2 tbsp. olive oil
- 2 garlic cloves, minced
- 1 tbsp. fresh grated ginger
- ½ cup raisins
- 3/4 cup coconut milk (light or regular), or more to taste
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 5 scallions, sliced
- ½ cup chopped fresh cilantro
Cut the tempeh into chunks and steam for 8 minutes. Remove from the heat and set aside.
In a large skillet over medium heat, heat the ginger and garlic and sauté until soft, about 2 minutes. Add the tempeh, raisins, soy sauce, rice vinegar, and the coconut milk. Cook, adding more coconut milk as necessary to de-glaze the pan, until tempeh starts to brown, about 10 minutes. Add the snow peas and cook 2 minutes longer. Remove from the heat, top tempeh with scallions and cilantro and serve.