Thai Coconut Tempeh with Pineapple Salsa
Thai Coconut Tempeh with Pineapple Salsa is bursting with flavor, and it's a fun twist on the usual stir-fry. Think of it as a vegan version of Thai coconut chicken. It comes together quickly, so it's perfect for dinner on busy weeknights.
Ingredients
- 2 8-ounce packages tempeh cut into 1½-inch cubes
- 1 tablespoon coconut oil
- 1 red bell pepper diced
- 1 small onion diced (about 1 cup)
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons tamari
- 1 cup full fat coconut milk
- ¼ cup vegetable stock
- 1½ cups pineapple chopped, divided
- ¼ cup choppped fresh cilantro
- 2 scallions thinly sliced
- 1 chile pepper sedded and chopped
- pinch crushed red pepper optional
- 4 cups cooked brown rice
Instructions
- Heat the coconut oil in a large pan or skillet over medium heat. Add the tempeh to the oil and cook for about 2 or 3 minutes per side, until each side is lightly golden. Remove the tempeh from heat and set aside.
- Add the onions, bell pepper, and ½ cup pineapple to the pan and heat for 5-10 minutes, until the onion is fragrant translucent.
- While the vegetables are cooking, mix together the coconut milk, broth soy sauce, ginger, and garlic in a small bowl.
- Add the tempeh back into the pan along with the coconut milk mixture and the crushed red pepper, if using. Bring to a boil. Stir, reduce heat to low and partially cover. Simmer for 5 to 8 minutes, until heated throughout.
- While the dish is simmering, mix together the scallions, cilantro, chile, and remaining pineapple in a small bowl.
- Divide the tempeh and vegetable mixture among serving dishes, and serve with cooked rice and pineapple salsa. Serve hot.