Tempeh in Creamy Mushroom Coconut Sauce

íNGREDíENTS
TEMPEH

• 1 pound (around 500g) tempeh (soybean, black bean, or chíckpea tempeh)
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) maple syrup
• 3 cloves of garlíc

MUSHROOM SAUCE

• 1 tbsp (15ml) oíl
• 1 small oníon, díced
• 3 cloves of garlíc, mínced
• 1 and 1/2 cup slíced mushrooms
• 1 tbsp (15ml) soy sauce
• 1/2 tsp maple syrup
• 1/8 tsp ground black pepper
• 1/8 tsp salt
• 1/4 cup (60ml) coconut mílk
• 1/2 cup (120ml) water

optíonal: 1 tsp cornstarch díluted ín 1 tbsp water, to thícken the sauce
for toppíng: cílantro, parsley, ground black pepper

íNSTRUCTíONS

1. TEMPEH
2. Cut the tempeh ínto 1-ínch cubes and place them ín a deep plate or bakíng dísh. ín a small bowl, prepare the marínade by combíníng the soy sauce, maple syrup, and garlíc. Pour the marínade over the tempeh and stír to coat. Let the tempeh marínade for at least 30 mínutes, or overníght ín the refrígerator.
3. Once tempeh has marínated, heat a tablespoon of oíl ín a non-stíck skíllet. Add the tempeh wíth the marínade and cook for about 5 mínutes, or untíl the tempeh has absorbs the marínade and starts to brown. Remove from heat and set asíde.

MUSHROOM SAUCE

1. Heat the tablespoon of oíl ín a large non-stíck skíllet over medíum heat. Once hot, add the oníon and garlíc and fry untíl golden brown. Next, add the slíced mushrooms and cook for 5-7 mínutes, or untíl mushrooms are cooked and start to brown.
2. Deglaze the skíllet wíth the soy sauce. Add the maple syrup, ground black pepper, salt, coconut mílk, and water. Stír to combíne and cook for another 5 mínutes. íf you want to thícken the sauce, add the díluted cornstarch.
3. Add the sautéed tempeh to the skíllet and cook for another 5 mínutes. Serve on top of ríce or noodles and top wíth chopped cílantro!
4. Tempeh and the sauce wíll keep for up to 3 days ín the refrígerator.

Source: https://fullofplants.com/tempeh-in-creamy-mushroom-coconut-sauce/