Fried Coconut Tempeh

Photo: Down to Earth Recipes
Tempeh lends itself to any flavor its cooked making it easy to cook and easy to eat!
Yield
4-6 Servings
Vegan
Appetizers and Sides
Ingredients
  • 1 (8-ounce) tempeh package
  • 2 cups water
  • 2 Tablespoons soy sauce
  • 1 Tablespoon toasted sesame oil
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1-2 Tablespoons coconut oil
  • ½ cup thinly sliced onions
  • 3-4 garlic cloves, minced
  • 1½ cups unsweetened shredded coconut
Instructions
  1. Slice tempeh into 1” cubes.
  2. Combine water, soy sauce, sesame oil, bay leaves, salt and pepper in a saucepan and bring to a boil. Carefully add tempeh to pan and let simmer for 10 minutes. Drain tempeh and let cool.
  3. Heat coconut oil in a large non-stick skillet over medium heat. Add tempeh. Season with salt and pepper. Sauté for 3-5 minutes or until golden brown on all sides. Don’t worry if tempeh begins to fall apart a little. Remove tempeh and set aside in a large mixing bowl. Continue to use the same skillet to cook remaining ingredients.
  4. Add onions to skillet and season with salt and pepper. Sauté until softened – about 5 minutes.
  5. Add garlic and shredded coconut. Season with salt and pepper. Sauté for a few minutes or until coconut is toasted and garlic is cooked. Add cooked tempeh to coconut mixture and toss together to coat. Serve and enjoy!