For all of you tempeh fans, this one is for you. Tempeh slices are roasted with asparagus in a sweet and smoky maple-chipotle marinade and then topped with a coconut milk-based sauce flavored with lime , cilantro, and chili. The flavors of this dish are bright and bold and the coconut sauce is way more than a mere garnish so be liberal when serving, as it helps bring the whole dish together.
If you are not familiar with tempeh, it is made from whole fermented soybeans and is minimally processed. This fermentation process allows the beans to bind together in cake form and retain much more protein, fiber, vitamins, and minerals than that of other more processed soy products. Fermenting soybeans also makes the beans more digestible and may provide beneficial bacteria for our gut health, depending on the starter culture used. Tempeh is sweet and nutty when roasted, has a nice bite, and stays together well when sliced, making it suitable for roasting or grilling.
This is an appropriate recipe to share now, as we have just begun a long-awaited tropical vacation where we'll be enjoying lots of coconut and tempeh. I plan to take a little break from posting for a week or two, but I miss being away from you guys for too long so I will look forward to returning to share new inspiration!
Maple-Chipotle Tempeh and Asparagus with Coconut-Lime Sauce
1 package tempeh, preferably organic (~ 7 oz or 200 gr)
Maple-Chipotle Marinade (recipe below)
1 bunch asparagus
Coconut-Lime Sauce (recipe below)
Preheat oven to 375 F (190 C).
Slice tempeh and place in a medium baking dish. Pour over half of the maple-chipotle marinade and turn tempeh over to coat both sides with sauce. Place in oven and cook for 10 minutes.
In the meantime prep asparagus. Remove woody ends, and cut on a diagonal into 2" slices. Add to remaining marinade and toss to coat.
Remove tempeh after 10 minutes, add asparagus and marinade to the baking dish, evenly distributing asparagus around the tempeh. Return to oven and bake another 8-12 minutes (depending on how thin your asparagus are).
Serve tempeh and asparagus over your choice of grains and/or beans*, and top with very generous spoonfuls of coconut-lime sauce. The coconut-lime sauce is not an accessory, it's a main flavor component and helps create a sauce in the bowl, so be liberal when serving.
* I used leftover brown rice and mung beans. Quinoa, black, rice, or couscous would also be nice options.
Adapted from 101 Cookbooks
1 1/2 Tbsp. extra-virgin coconut oil, melted
2 Tbsp. apple cider vinegar
Few splashes tamari (or soy sauce)
3 tsp. maple syrup
Heaping 1/2 tsp. chipotle powder (or smoked paprika + few pinches cayenne)
Mix all ingredients in a small bowl, taste, and adjust to your liking.
1 cup coconut milk (225 ml carton)
Handful cilantro, with tender stems
1 thin green onion (white + green parts), roughly chopped
1 small clove garlic
Zest + juice from 1/2 juicy lime
1 red chili (or jalapeno, to taste)
1/2 tsp. salt
Add all ingredients to a mini food processor (or use an immersion/hand blender) and blend until smooth.