Thai Green Curry Coconut Stir-Fry with Crispy Tempeh and Jasmine Rice

Ingredients

• 150 grams tempeh, pressed and cut into 1-inch cubes
• 3/4 cup coconut milk (full-fat), unsweetened
• 2 tablespoons green curry paste, vegan, Thai brand preferred
• 3/4 cup jasmine rice, uncooked
• 1 1/2 cups bok choy, chopped, leaves and stems separated
• 1 cup snap peas, fresh, whole
• 3/4 cup cremini mushrooms, sliced
• 1/2 cup vegetable broth, low-sodium
• 1 tablespoon lime juice, fresh squeezed
• 2 teaspoons coconut oil, unrefined
• 3 tablespoons cashews, raw, for toasting and garnish
• 2 cloves garlic, minced
• 1/4 cup fresh basil, Thai basil preferred, chopped
• 1 teaspoon soy sauce, tamari for gluten-free

Instructions

1. 1

   Cook jasmine rice according to package directions (typically 1 1/2 cups water to 3/4 cup rice, 15-18 minutes). Set aside.

2. 2

   While rice cooks, press tempeh between paper towels for 5 minutes to remove excess moisture.