Crispy Tempeh & Mango Slaw with Charred Lime Coconut Rice

Ingredients

• 14 oz tempeh block, sliced ¼-inch thick
• 1.5 cups jasmine rice, uncooked
• 1 can (13.5 oz) coconut milk, light or full-fat
• 1.5 cups vegetable broth
• 2 whole limes, zest and juice separated
• 2 medium fresh mangoes, julienned
• 3 cups red cabbage, thinly sliced
• 1 cup fresh cilantro, roughly chopped
• 1 whole red chili, thinly sliced, seeds optional
• 3 tbsp rice vinegar
• 2 tbsp maple syrup
• 3 tbsp sesame oil, divided
• 2 tbsp neutral oil, for pan-frying tempeh
• 2 whole shallots, thinly sliced

Instructions

1. 1

   Char lime halves cut-side down in a dry skillet for 2-3 minutes until blackened. Set aside to cool, then juice.

2. 2

   Start rice: In a medium pot, combine jasmine rice, coconut milk, vegetable broth, lime zest, and salt. Bring to boil, then reduce heat to low, cover, and simmer 15-18 minutes until rice is tender and liquid is absorbed.