Thai Green Curry Tempeh Stir-Fry with Coconut Jasmine Rice

Ingredients

• 5 oz tempeh block, cut into 1/2-inch cubes
• 3/4 cup coconut milk, full-fat, divided
• 1 1/2 tbsp Thai green curry paste, vegan brand
• 1/2 cup jasmine rice, uncooked
• 3/4 cup water, for rice
• 1 medium zucchini, cut into half-moons
• 1 cup broccoli florets, bite-sized
• 3/4 cup shiitake mushrooms, sliced
• 1/4 cup fresh Thai basil, leaves only
• 1/2 whole lime, juiced
• 1 tbsp coconut oil, for cooking
• 1/2 cup vegetable broth, low-sodium
• 2 whole garlic cloves, minced
• 1/2 tbsp fresh ginger, minced
• 1 tsp tamari, gluten-free
• 2 tbsp raw cashews, chopped, for garnish
• 1/2 tsp salt, or to taste

Instructions

1. 1

   Cook jasmine rice: Combine rice, water, and a pinch of salt in a small saucepan. Bring to boil, reduce heat to low, cover, and simmer 18 minutes until tender. Let stand 5 minutes, then fluff with fork.

2. 2

   While rice cooks, heat coconut oil in a large skillet over medium-high heat. Add tempeh cubes and cook 5-6 minutes, stirring occasionally, until golden and crispy on edges.