Tempeh in Creamy Mushroom Coconut Sauce

Scaled for 2 portions · 6 steps

200 gtempeh (soybean, black bean, or chickpea tempeh)2 tbspsoy sauce1 tbspmaple syrup3 clovegarlic (minced)1 tbspoil1small onion (diced)3 clovegarlic (minced)1and 1/2 cup sliced mushrooms1 tbspsoy sauce0.5 tspmaple syrup0.13 tspground black pepper0.13 tspsalt0.25 cupcoconut milk0.5 cupwater1 tspcornstarch (diluted in 1 tbsp water, to thicken the sauce)—for topping: cilantro, parsley, ground black pepper

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