Miso Chipotle Tempeh
1 Pack 240 g Noble Bean tempeh
60 ml Coconut oil
45 ml Shredded coconut
30 ml Miso
5 ml Ground dried chipotle pepper
5 ml Agave nectar (low glycemic sweetner)
60 ml Water
60 ml Coconut milk
15 ml Tahini
1 Clove Garlic
Steam the tempeh for 10 minutes. Cut in half, then into strips about 1 cm thick. Heat the oil in a skillet over medium high heat (just before smoke point) and lightly fry the tempeh on both sides.
In a pan on low heat toast the coconut 'til light brown, stirring frequently.
Whiz the remaining ingredients in a food processor or blender.
Pour puréed sauce over tempeh, and cook until the sauce is hot and slightly thickened. Transfer to a serving dish and sprinkle with the toasted coconut.
Note: Olive oil may be substituted for the coconut oil, and the agave nectar may be omitted or replaced with honey.