Crispy Tempeh Satay Wraps with Charred Mango Salsa and Coconut-Lime Rice

Ingredients

• 4 oz tempeh block, cut into 1/4-inch thick strips
• 2 tbsp natural peanut butter, unsweetened
• 1 1/2 tbsp coconut aminos, or tamari
• 1 tbsp lime juice, fresh
• 1/2 tsp ginger, minced
• 1 clove garlic, minced
• 1/2 tsp sriracha, optional, adjust to taste
• 1 tbsp coconut oil, for frying
• 3 leaves collard green leaves, large
• 1/2 cup ripe mango, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, fresh, chopped
• 1/4 cup mint, fresh, chopped
• 1/3 cup jasmine rice, uncooked
• 1/3 cup coconut milk, light, canned
• 1/2 cup water, for rice
• 1/2 tsp lime zest
• 1 tsp sesame seeds
• 1/4 unit shallot, thinly sliced for garnish
• 1/2 tsp avocado oil, for crisping shallots

Instructions

1. 1

   Toast sesame seeds in a small dry skillet over medium heat for 2 minutes until fragrant. Set aside.

2. 2

   Blanch collard leaves in boiling water for 2 minutes to soften, then transfer to ice water. Pat dry and set aside.