Creamy Coconut-Lime Rice with Caramelized Tempeh, Green Beans, and Toasted Cashews

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the cashews on a small baking tray and toast for 6 to 8 minutes, stirring once, until golden and fragrant. Set aside.

2. 2

   In a bowl, mix the tempeh with 2 tablespoons (30 ml) soy sauce or tamari, the maple syrup, rice vinegar, sesame oil, half of the grated ginger, and a pinch of black pepper. Let it marinate for 10 minutes.

3. 3

   In a medium saucepan, heat 1 tablespoon (15 ml) olive oil over medium heat. Add half of the red onion and sauté for 3 minutes. Stir in 1 chopped garlic clove and cook for 30 seconds more.

4. 4

   Add the short-grain rice to the saucepan and stir for 1 minute to lightly toast it. Pour in the coconut milk, water, 1/2 teaspoon salt, and the zest of 1 lime. Once it reaches a gentle simmer, lower the heat, partially cover, and cook for 16 to 18 minutes, stirring twice, until the rice is tender and creamy.

5. 5

   While the rice cooks, heat a large skillet with 1 tablespoon (15 ml) olive oil over medium-high heat. Add the tempeh with its marinade and cook for 6 to 8 minutes, turning occasionally, until golden and caramelized around the edges. Remove and set aside.

6. 6

   In the same skillet, add the remaining olive oil if needed. Add the remaining red onion, the green beans, and a pinch of salt. Sauté for 4 minutes. Add the remaining 2 garlic cloves, the rest of the grated ginger, and the red pepper flakes, and cook 2 minutes more.

7. 7

   Season the green beans with the remaining 1 tablespoon (15 ml) soy sauce or tamari and the juice of 1 lime. Cook 1 additional minute so the flavors come together, then turn off the heat.

8. 8

   Taste the creamy rice and adjust with salt and black pepper. If you want it looser, add 2 to 4 tablespoons of hot water. Stir in half of the chopped fresh cilantro.

9. 9

   Serve the creamy rice in shallow bowls. Top with the caramelized tempeh and sautéed green beans. Finish with the toasted cashews, the remaining cilantro, and zest or juice from the second lime to taste.