Thai Green Curry Tempeh with Coconut-Lime Jasmine Rice

Ingredients

• 150 g tempeh, cut into 1-inch cubes
• 0.75 cup coconut milk (full-fat), unsweetened
• 2 tbsp Thai green curry paste, vegan certified
• 0.5 cup vegetable broth, low-sodium
• 0.75 cup bamboo shoots, canned or fresh, drained
• 2 cups baby bok choy, chopped
• 0.25 cup Thai basil, fresh, or regular basil as substitute
• 1 tbsp lime juice, fresh squeezed
• 0.75 cup jasmine rice, uncooked
• 1.5 cup water, for rice
• 1 tbsp coconut oil, for searing tempeh
• 0.5 tsp lime zest, for rice garnish
• 2 tbsp cilantro, fresh, chopped
• to taste pinch sea salt

Instructions

1. 1

   Start jasmine rice: Bring 1.5 cups water to boil, add rice, reduce heat to low, cover and simmer 15 minutes until tender. Remove from heat and let rest 5 minutes.

2. 2

   While rice cooks, heat coconut oil in a large skillet over medium-high heat. Add tempeh cubes and pan-sear 4-5 minutes until golden on edges, stirring occasionally.