Crispy Tempeh & Mango Slaw with Charred Lime Coconut Rice

Name: Crispy Tempeh & Mango Slaw with Charred Lime Coconut Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz tempeh block; 1.5 cups jasmine rice; 1 can (13.5 oz) coconut milk; 1.5 cups vegetable broth; 2 whole limes; 2 medium fresh mangoes; 3 cups red cabbage; 1 cup fresh cilantro; 1 whole red chili; 3 tbsp rice vinegar; 2 tbsp maple syrup; 3 tbsp sesame oil; 2 tbsp neutral oil; 2 whole shallots; 3 cloves garlic; 1 tsp sea salt; 0.5 tsp black pepper; 2 tbsp toasted sesame seeds

Prep 20 min · Cook 25 min · Serves 4 · medium

Vegan

A vibrant Thai-inspired dinner featuring golden pan-seared tempeh with a tangy-sweet mango slaw, served alongside fragrant coconut-lime rice with crispy shallots. The contrast of crispy tempeh, fresh tropical flavors, and aromatic rice creates an exciting plant-based feast.

Ingredients

14 oz tempeh block
1.5 cups jasmine rice
1 can (13.5 oz) coconut milk
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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