Tempeh in Creamy Mushroom Coconut Sauce

Name: Tempeh in Creamy Mushroom Coconut Sauce
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2
Ingredients: 7 oz tempeh (soybean, black bean, or chickpea tempeh); 2 tbsp soy sauce; 1 tbsp maple syrup; 3 clove garlic (minced); 1 tbsp oil; 1 small onion (diced); 3 clove garlic (minced); 1 and 1/2 cup sliced mushrooms; 1 tbsp soy sauce; 1/2 tsp maple syrup; 1/8 tsp ground black pepper; 1/8 tsp salt; 1/4 cup coconut milk; 1/2 cup water; 1 tsp cornstarch (diluted in 1 tbsp water, to thicken the sauce); for topping: cilantro, parsley, ground black pepper

By Thomas Pagot · Full of PlantsPublic

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Sautéed garlic tempeh in a rich mushroom coconut sauce. Super flavorful, earthy, cozy, and packed with 20g of protein!

Prep: 35 min
Cook: 15 min
Total: 50 min
Servings: 2

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This recipe was taken from Tempeh in Creamy Mushroom Coconut Sauce · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 2 people

Cooking for

200 gtempeh (soybean, black bean, or chickpea tempeh)
2 tbspsoy sauce
1 tbspmaple syrup
3 clovegarlic (minced)
1 tbspoil
1small onion (diced)
3 clovegarlic (minced)
1and 1/2 cup sliced mushrooms
1 tbspsoy sauce
0.5 tspmaple syrup
0.13 tspground black pepper
0.13 tspsalt
0.25 cupcoconut milk
0.5 cupwater
1 tspcornstarch (diluted in 1 tbsp water, to thicken the sauce)
—for topping: cilantro, parsley, ground black pepper

Steps

1
Cut the tempeh into 1-inch cubes and place them in a deep plate or baking dish. In a small bowl, prepare the marinade by combining the soy sauce, maple syrup, and garlic. Pour the marinade over the tempeh and stir to coat. Let the tempeh marinade for at least 30 minutes, or overnight in the refrigerator.
2
Once the tempeh has marinated, heat a tablespoon of oil in a non-stick skillet. Add the tempeh with the marinade and cook for about 5 minutes, or until the tempeh has absorbs the marinade and starts to brown. Remove from heat and set aside.
3
Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and fry until golden brown. Next, add the sliced mushrooms and cook for 5-7 minutes, or until the mushrooms are cooked and start to brown.
4
Deglaze the skillet with the soy sauce. Add the maple syrup, ground black pepper, salt, coconut milk, and water. Stir to combine and cook for another 5 minutes. If you want to thicken the sauce, add the diluted cornstarch.
5
Add the sautéed tempeh to the skillet and cook for another 5 minutes. Serve on top of rice or noodles and top with chopped cilantro!
6
Tempeh and the sauce will stay in the refrigerator for up to 3 days.

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Per portion

Calories: ~389.9 kcal
Protein: ~23.9 g
Fat: ~24.8 g
Carbs: ~24.4 g
Fiber: ~1.8 g
Sodium: ~1621.8 mg

Figures include only weighable linked ingredients. Unweighable: and 1/2 cup sliced mushrooms, ground black pepper, for topping: cilantro, parsley, ground black pepper. Shown for one portion of a 2-portion recipe.

Meat
Soy