Sticky Ginger Tempeh with Coconut Rice - The First Mess

Name: Sticky Ginger Tempeh with Coconut Rice - The First Mess
Cuisine: Asian
Ingredients: 476kcal; 1 cup full fat coconut milk; 1 cup water; 1 teaspoon coconut palm sugar; sea salt, to taste; 1 cup brown basmati rice, thoroughly rinsed; ½ teaspoon lime zest; 1 teaspoon lime juice; 1 8 oz block of tempeh, cut into 1 inch slices; ¼ cup tamari soy sauce; 3 tablespoons coconut palm sugar; 1 tablespoon hot sauce of choice (optional--or use less!); 1 teaspoon lime juice; 1 tablespoon avocado or other heat-tolerant oil; sea salt and ground black pepper, to taste; 2 inches fresh ginger, peeled and minced; 1 clove of garlic, finely minced; 2 green onions, thinly sliced