Thai Green Curry Tempeh with Crispy Jasmine Rice & Cucumber Salad

Ingredients

• 4 oz tempeh, cubed
• 2 1/2 tbsp Thai green curry paste, vegan
• 3/4 cup coconut milk, full-fat, unsweetened
• 1/2 cup vegetable broth, low-sodium
• 1/2 cup bamboo shoots, canned, drained
• 1/4 cup Thai basil, fresh, torn
• 1/2 cup jasmine rice, uncooked
• 1 tbsp coconut oil, divided
• 1 medium cucumber, julienned
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice, fresh
• 1/2 tsp tamari, gluten-free soy sauce
• 2 cloves garlic, minced
• 1/2 tsp ginger, minced
• 2 tbsp shallots, thinly sliced
• 2 tbsp peanuts, crushed, for garnish
• 1 pinch salt, to taste

Instructions

1. 1

   Cook jasmine rice according to package directions (approximately 15 minutes). Once cooked, set aside.

2. 2

   While rice cooks, cube tempeh and pan-fry in 1/2 tbsp coconut oil over medium-high heat for 6-7 minutes until golden on all sides. Set aside.