Thai Green Curry Tempeh Stir-Fry with Jasmine Rice

Ingredients

• 200 g tempeh, cut into 1-inch cubes
• 0.75 cup jasmine rice, uncooked
• 0.75 cup coconut milk, full-fat variety
• 2 tbsp green curry paste, vegan certified
• 1 medium zucchini, sliced into half-moons
• 1 cup snap peas, halved diagonally
• 0.25 cup fresh basil, Thai basil preferred, torn
• 1.5 tbsp lime juice, fresh squeezed
• 1 tbsp ginger, minced fresh
• 2 cloves garlic, minced
• 1.5 tbsp coconut oil, for cooking
• 0.25 cup low-sodium vegetable broth, optional, to thin curry
• 1 tsp sesame seeds, for garnish
• 0.5 tsp sea salt, divided

Instructions

1. 1

   Start jasmine rice: Rinse 0.75 cup rice, add to pot with 1.5 cups water and 0.25 tsp salt. Bring to boil, reduce heat, cover, and simmer 15 minutes until tender.

2. 2

   While rice cooks, prepare tempeh: Heat 0.75 tbsp coconut oil in a large skillet over medium-high heat. Add tempeh cubes, sauté 6-8 minutes until golden on edges, stirring occasionally. Remove and set aside.