Thai Green Curry Tempeh with Crispy Shallot Jasmine Rice

Ingredients

• 150 g tempeh, pressed and cubed, cut into 1-inch cubes
• 2 tbsp Thai green curry paste, vegan, no fish sauce
• 3/4 cup coconut milk, full-fat, unsweetened
• 1/2 cup vegetable broth, low sodium
• 1 1/2 cups eggplant, diced, 1/2-inch cubes
• 1 cup mushrooms, sliced, cremini or shiitake
• 3/4 cup snap peas, whole
• 1/4 cup fresh Thai basil, or regular basil, torn
• 1 tbsp lime juice, fresh
• 1 tbsp coconut oil, for cooking tempeh
• 3/4 cup jasmine rice, cooked
• 2 tbsp shallots, thinly sliced, for crisping
• 2 tbsp roasted cashews, unsalted, crushed
• 2 cloves garlic, minced
• 1 tsp ginger, minced, fresh
• 1/2 tbsp soy sauce, tamari, gluten-free
• to taste salt and white pepper

Instructions

1. 1

   Heat 1/2 tbsp coconut oil in a skillet over medium-high heat. Pan-fry tempeh cubes 3-4 minutes per side until golden. Set aside.

2. 2

   In the same skillet, heat remaining 1/2 tbsp coconut oil. Sauté shallots until crispy and golden (3-4 minutes). Transfer to paper towel.