31 May 2014

Maple-Chipotle Tempeh and Asparagus with Coconut-Lime Sauce



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.

Maple-Chipotle Marinade
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.

Coconut-Lime Sauce

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. 

16 comments:

  1. Mmm, I love tempeh! This looks amazing, all of those flavors are making me hungry right now. :) Will have to try this someday!

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    1. Yay, a tempeh lover!! Thanks June, the flavors do go together really well, hope you get to try it!

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  2. What a great way to prepare tempeh, love this recipe! Have a nice vacation!

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    1. Thank you Cheri! I love roasting tempeh, it becomes much sweeter and nuttier this way.

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  3. Wonderful that you've got all of the sense engaged here! I'm
    Inspired by the combination of coconut and chipotle, I need to play around with that one.,,so clever x

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    1. Thank you Deena! Yes, coconut and chipotle may seem too different but I find the coconut and lime pairs really well plus cools down the heat and smokiness from the chipotle.

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  4. I love tempeh, I ate so much of it in Indonesia! Definitely need to start cooking it more at home, I've pinned this one to try out :)

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    1. I know, Indonesia knows a thing or two about tempeh, don't they?! ;-) I love cooking with it at home because it adds great bulk to meals, fast. Hope you like it if you get around to trying it!

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  5. This meal looks fantastic! I LOVE tempeh and it sometimes needs a little help to elevate it. Can't wait to try this for dinner soon!

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    1. Hi Allison! Yes agreed, tempeh is pretty plain on its own. I've tried it in curries where it hasn't been roasted and I prefer the roasted method using strong aromatics to elevate it. Hope you like this flavor combo!

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  6. Wow! I love everything about this dish! The coconut-lime sauce sounds amazing! Yum!

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    1. Thank you Grace! The coconut-lime sauce is awesome and I'm always coming up with excuses to use it on other things as well.

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  7. OMG! This looks so good! Please share :)

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    1. Hi Chelsea! I'll trade you some of my roasted tempeh for some of your barbecue veggie burgers! ;-)

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  8. What a wonderful way to make tempeh, and I love the idea of that Coconut-Lime Sauce. It would be a nice twist for a summer BBQ.

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    1. God idea, this would be great for a summer BBQ!

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