It's report card season once again. Teachers everywhere are rearranging their cupboards, scrubbing the grout between their ceramic tile and getting caught up on numerous loads of laundry.
This teacher is making garlic ginger tempeh. I clearly need something to pack in my lunch. Plus, nobody wants a hungry teacher writing his or her report card comments.
Garlic Ginger Tempeh
1 package 240 g Noble Bean soy or grain tempeh
1/4 C coconut milk
1/4 C water
2 T almond butter
1 tsp amber maple syrup (or agave or honey)
1 T thinly sliced ginger root (a great excuse to pull out the mandoline)
1 clove thinly sliced garlic (while the mandoline is out you might as well use it)
1 tsp coconut oil
1 T Bragg (or high quality soy sauce)
*1 T olive oil for browning tempeh
1. Steam tempeh for 15-20 minutes turning mid way through steaming (resist the temptation to skip this step).
2. Cut tempeh in half and brown on each side in a well oiled skillet. Remove from skillet & set aside.
3. In a skillet over medium heat combine coconut milk, water, almond butter, maple syrup, ginger root, garlic, coconut oil and Bragg. Once mixture begins to simmer add tempeh. Ensure that tempeh is well coated in garlic ginger sauce. Cook approximately 5-7 minutes on each side or until no excess sauce remains.
4. Serve with mango salad, in a garden roll, with soba noodles & steamed vegetables or directly out of the skillet.