1 8-ounce package of tempeh, cut into 4 triangles
1-2 tablespoons coconut oil
1 can coconut milk (14.5 ounces)
1 cup snap peas, ends cut and strings removed
1 tablespoon freshly-grated ginger
2 garlic cloves, minced
¼ cup golden raisins
2 tablespoons tamari or coconut aminos
2 tablespoons maple syrup
2 tablespoons mirin (Chinese-rice cooking wine)
1 cup cooked jasmine rice
In a large skillet over medium heat, sauté garlic and ginger in coconut oil until soft. Add tempeh and let brown on both sides. Add more coconut oil if starting to stick. Add coconut milk, tamari, maple syrup, and mirin to a bowl and whisk together. Pour over tempeh. Add raisins and snap peas. Cover with a lid and steam until snap peas are tender but still crisp. Remove from heat and serve over jasmine rice.
Recipe provided by Karma Chow.