Thai Green Curry Tempeh with Jasmine Rice & Charred Broccolini

Ingredients

• 150 g tempeh block, cut into cubes
• 2 tbsp Thai green curry paste, vegan, no shrimp paste
• 0.75 cups coconut milk (light), unsweetened
• 0.5 cups vegetable broth, low-sodium
• 0.5 cups jasmine rice (uncooked)
• 120 g broccolini, whole stems
• 3 cloves garlic cloves, minced
• 0.5 lime fresh lime, juiced
• 8 leaves fresh basil, Thai basil preferred
• 1.5 tbsp sesame oil, divided
• 1 tsp soy sauce, tamari for gluten-free
• 0.5 tbsp ginger, minced fresh
• to taste pinch sea salt
• 2 tbsp crushed cashews, for garnish

Instructions

1. 1

   Cook jasmine rice according to package directions (typically 1:1 ratio with water). Set aside.

2. 2

   While rice cooks, press tempeh between paper towels to remove excess moisture. Cut into 1-inch cubes.