Tempeh Stir-Fry With Spinach And Coconut Curry Sauce Recipe

About this recipe

This gluten-free dinner features tender beef, fresh spinach, and bok choy in a creamy coconut curry sauce, served over gluten-free noodles and topped with sesame seeds for a flavorful and satisfying meal.

Ingredients

• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 500 Ml Mizkan Rice Vinegar, 500Ml
• 250G The London Honey Co Ginger & Turmeric Honey, 250G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Bunch Baby Spinach - Bunch
• - Ginger - 100g
• 60G Toasted White Sesame Seeds, 60G
• 400 Ml Coconut Merchant Organic Coconut Cream
• 400G Vietnamese Rice Pho Noodles Bahn Pho, 4Mm, 400G
• 400 g Manning Impex Frozen Tempeh 400G
• 250G Shallot Onion - 250g
• - Ktc Vegetable Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set
• - Jalpur Curry Powder

Instructions

1. 1. In a small bowl, whisk together 1/2 cup coconut cream, 2 tablespoons lime juice, 2 tablespoons gluten-free soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon honey until well combined. Set aside.
2. 2. Cook 8 oz of rice noodles according to the package instructions. Drain and keep warm.
3. 3. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Season 8 oz of tempeh with salt and pepper, then sear in the hot oil until browned and heated through. Remove the tempeh from the pan and set aside on a plate.
4. 4. In the same pan, add 1 lb of fresh spinach. Cook until the spinach is wilted, about 3-4 minutes.
5. 5. Add 1 tablespoon minced fresh ginger, 1 shallot, and 1 1/2 teaspoons curry powder to the pan. Stir and cook for 1-2 minutes until fragrant.
6. 6. Pour the coconut cream mixture into the pan with the vegetables. Stir well and let it simmer for about 5 minutes to allow the flavors to meld.
7. 7. Return the cooked tempeh to the pan and stir to heat through, about 2 minutes.
8. 8. Serve the tempeh and vegetable mixture over the reserved rice noodles. Sprinkle with 1 tablespoon sesame seeds before serving.