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Monday, June 17, 2024

Miso Coconut Tempeh – Okonomi Kitchen


Tempeh soaks up the flavors of miso and coconut for an ideal steadiness of candy and savory.

This miso coconut tempeh was impressed by my creamy coconut gochujang lentils.

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Elements

  • tempeh
  • onion
  • ginger
  • garlic
  • mushrooms
  • bell pepper
  • coconut milk
  • miso paste
  • soy sauce
  • sugar
  • lime juice

Directions

  1. Put together tempeh: slice into triangles or desired form and marinate. In case you discover tempeh to be bitter, you’ll be able to steam it prior.
  2. Bake: bake the tempeh till crispy.
  3. Prepare dinner greens: Fry the aromatics after which sauté the mushrooms and peppers.
  4. Simmer: Add the miso, coconut milk, coconut sugar and tempeh and simmer till thickened.

Storage

Miso coconut tempeh is greatest served recent, however will be saved in an hermetic container for as much as 5 days within the fridge. Whereas it will also be frozen, the feel of the tempeh and greens will barely change. To reheat leftovers, microwave till heat or re-heat in a pan.

FAQ

Can I make this with tofu?

Sure! I like to recommend coating the tofu with slightly potato starch first after which baking to make it crispy.

Can I take advantage of different greens?

Sure, use any greens you’ve got readily available. Regulate cooking time primarily based on the kind of vegetable. For instance, root greens will take slightly longer to cook dinner.

In case you recreate this Miso Coconut Tempeh recipe let me know the way you favored it by leaving a remark and score under or by tagging me on Instagram @Okonomikitchen, I like seeing your whole tasty recreations!
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Miso Coconut Tempeh

Tempeh soaks up the flavors of miso and coconut for an ideal steadiness of candy and savory.

Elements


Items


Scale

  • 8 oz (227 g) tempeh
  • 1 tbsp oil
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • ½ tbsp coconut oil
  • ½ cup (75 g) onion, diced
  • ½ tbsp minced ginger
  • 1 massive garlic cloves, minced
  • 6 oz (170 g) oyster mushrooms
  • 5 oz (140 g) bell pepper
  • 2 tbsp (40 g) miso paste
  • ½ tbsp soy sauce
  • ½ tbsp coconut sugar
  • 1 14 oz can coconut milk
  • 1 lime, juice

For serving (elective)

  • scallions
  • cilantro
  • slivered almonds
  • crimson pepper flakes

Directions

  1. Lower tempeh into triangles and place in steamer basket, and steam for 10 minutes.
  2. In a bowl, whisk collectively marinade. Add to a shallow bowl and marinate for half-hour.
  3. Bake at 425 for 10 minutes. Flip and bake for 10 minutes or till crispy. To air fry, cook dinner at 390 for 12-Quarter-hour flipping half approach.
  4. Warmth oil in a pot over medium. As soon as scorching, add onions, ginger, garlic and fry till browned (about 5 minutes). Add mushrooms and cook dinner for one more 2 minutes. Add the peppers and cook dinner for one more 4 minutes.
  5. Flip the warmth as much as medium excessive. Add miso, coconut milk and coconut sugar, and stir. Use the again of a picket spatula to dissolve the miso paste effectively.
  6. Deliver to a simmer and cook dinner for 8-10 minutes. Add tempeh and cook dinner till heated via. Flip off the warmth and stir in soy sauce and lime juice on the finish. Garnish with scallions, cilantro, crimson pepper flakes and slivered almonds. Serve with rice and luxuriate in!

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