Tempeh in Spicy Coconut Sauce with Spinach (Vegan)

Recipe from The New Vegetarian Cooking For Everyone by Deborah Madison

Husband-Tested in Alice’s Kitchen

Serves 4

I had fun making this simple dish because I got to use tamarind, an ingredient I’d never cooked with before.  This was a delicious meal, but I wouldn’t call it spicy.  It may be that the chilis I used were not really hot.  I loved how the sauce soaked into the rice. I also enjoyed the tender crunch of the browned tempeh.  This was a comforting, satisfying meatless meal.

1 (8 or 10 oz.) package tempeh

3 Tablespoons peanut oil

Sea salt or kosher salt, to taste

1 Tablespoon tamarind paste thinned in ¼ cup hot water

1/3 cup finely sliced cilantro stems and 1/3 cup cilantro leaves

1 small white onion, diced

1 heaping teaspoon chopped ginger (I used jarred minced ginger.)

2 Tablespoons minced lemongrass, from the middle stalk (I used lemongrass that came in a tube.)

1 teaspoon chopped, peeled turmeric or ½ teaspoon dried turmeric (I used dried.)

1 teaspoon ground coriander

½ teaspoon ground cumin

1 (15 oz.) can coconut milk, plus water to make 2 cups

2 Thai red chilis

A few handfuls of baby spinach leaves

Cut the tempeh crosswise into six pieces.  Cut each one in half lengthwise, then into cubes.  Steam the tempeh cubes over boiling water for 10 minutes.  Heat 2 Tablespoons of the oil in a skillet.  When hot, add the tempeh, toss immediately to distribute the oil, then cook over medium heat until golden on all sides.  If the pan seems too dry, add the last Tablespoon of the oil.  When done, turn off the heat, and season with salt, to taste.  Place the tempeh on a dish until it is needed.  Puree the tamarind and water with the cilantro stems and leaves, onion, ginger, lemongrass, and spices.  Heat the same skillet with which you browned the tempeh.  Add the puree plus the coconut milk and the Thai chilies.  Mix well and then simmer, covered for 15 minutes.  Add the tempeh cubes and simmer until they are heated through, then add the spinach leaves.  Turn them over in the pan and as soon as they’re wilted, turn off the heat.  Serve over brown rice. 

Nutritional Information (via Calorie King app)

1 of 4 servings with ½ cup brown rice: 550 calories; 6.3 g fiber; 39.8 g protein; 172 mg calcium

1 of 4 servings without brown rice: 442 calories; 4.5 g fiber; 14.8 g protein; 162.2 mg calcium