Tempeh in Creamy Mushroom Coconut Sauce

Ingredients

Tempeh

7 ounces tempeh 

2 tablespoon soy sauce

1 tablespoon maple syrup

3 cloves of garlic minced

Mushroom Sauce

1 tablespoon oil

1 small onion diced

3 cloves of garlic minced

1 and ½ cup sliced mushrooms

1 tablespoon soy sauce

½ teaspoon maple syrup

⅛ teaspoon ground black pepper

⅛ teaspoon salt

¼ cup coconut milk

½ cup water

optional: 1 teaspoon cornstarch diluted in 1 tablespoon water to thicken the sauce

Method

Tempeh

1. Cut the tempeh into 1-inch cubes and place them in a deep plate or baking dish. In a small bowl, prepare the marinade by combining the soy sauce, maple syrup, and garlic. Pour the marinade over the tempeh and stir to coat. Let the tempeh marinade for at least 30 minutes, or overnight in the refrigerator.
2. Once tempeh has marinated, heat a tablespoon of oil in a non-stick skillet. Add the tempeh with the marinade and cook for about 5 minutes, or until the tempeh has absorbs the marinade and starts to brown. Remove from heat and set aside.

Mushroom Sauce

1. Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and fry until golden brown. Next, add the sliced mushrooms and cook for 5-7 minutes, or until mushrooms are cooked and start to brown.
2. Deglaze the skillet with the soy sauce. Add the maple syrup, ground black pepper, salt, coconut milk, and water. Stir to combine and cook for another 5 minutes. If you want to thicken the sauce, add the diluted cornstarch.
3. Add the sautéed tempeh to the skillet and cook for another 5 minutes. Serve on top of rice or noodles and top with chopped cilantro! Tempeh and the sauce will keep for up to 3 days in the refrigerator.