By Robert Boyer

Sticky Ginger Tempeh with Coconut Rice - The First Mess

Ingredients

0 servings

1 cupfull fat coconut milk

1 cupwater

1 teaspooncoconut palm sugar

sea salt

to taste

1 cupbrown basmati rice

thoroughly rinsed

½ teaspoonlime zest

1 teaspoonlime juice

1 x 8 oztempeh

block, cut into 1 inch slices

¼ cuptamari soy sauce

3 tablespoonscoconut palm sugar

1 tablespoonhot sauce

optional, or use less

1 teaspoonlime juice

1 tablespoonavocado oil

or other heat-tolerant

sea salt

ground black pepper

to taste

2 inchesfresh ginger

peeled and minced

1clove of garlic

finely minced

2green onions

thinly sliced

Instructions