Golden Coconut Tempeh
I’m very excited about this tempeh recipe, because it’s so different than the typical treatment of tempeh. It’s common to see tempeh prepared in an intense, savory and sweet sauce to make something like tempeh bacon, etc. I love tempeh cooked that way, but really wanted to come up with something different for variety’s sake. Enter this golden coconut tempeh, which is baked in a coconut milk sauce, with turmeric, lime, ginger, garlic, chilis, and sesame seeds. The creaminess of the coconut melds so beautifully with the punchy flavors of the other ingredients, enclosing the tempeh in a vibrant, golden sauce. The sesame seeds provide a little textural interest, as they pop with every bite.
Since this tempeh is so flavorful, it doesn’t need much more than rice and steamed/roasted broccoli to serve it with, which is my favorite way to enjoy it.
Golden Coconut Tempeh
serves 4
16 oz/450 g tempeh (2 packages), sliced 1/4” thick
2 tablespoons sesame seeds
2 red chilis, thinly sliced (see note)
1 13.5 oz/380 g can full fat coconut milk
4 garlic cloves, roughly chopped
2” piece ginger, roughly chopped
1 tablespoon white miso
1 tablespoon maple syrup
1 teaspoon turmeric
juice from 2 limes
sea salt
Preheat the oven to 350° F (175° C). Prepare a 9” x 13” baking dish, or a dish of a similar size, preferably with a lid. Add the tempeh to the baking dish, along with the sesame seeds and chilis. Mix gently to coat the tempeh.
In an upright blender, combine the coconut milk, garlic, ginger, miso, maple syrup, turmeric, lime juice, and salt to taste. Blend until smooth. Taste for salt and adjust if needed (the sauce should be very well seasoned). Pour the sauce over the tempeh in an even layer.
Cover the baking dish with a lid, a flat baking sheet, or foil. Bake for 30 minutes. Increase the oven temperature to 400° F (200° C) and remove the lid/cover. Bake the tempeh for 30 more minutes, until the sauce is reduced and browned on top. Serve warm, making sure to scoop some extra sauce from the baking dish on top of the tempeh.
Notes
If you’re sensitive to spice, you can omit the chilis altogether, cut the amount in half, or use milder peppers, like jalapeños or serranos.
Intuitive Cooking Takeaways
The combination of coconut milk, garlic, ginger, lime, and turmeric or curry is a classic flavor profile that is always guaranteed to taste delicious. Any time you’re cooking something savory with coconut milk, know that it will do well with the addition of one or all of those ingredients, depending on what you’re cooking.