Tempeh
- 1 pkg Tempeh
- Marinade: soy sauce, liquid smoke, vegetable broth, ginger, garlic, etc.
Curry: - 1 Can coconut milk
- 1-2 TBSP curry paste (to taste)
- 1 tbsp flour
- Cut the tempeh into strips and soak over night.
- Cook in a skillet with the marinade until most of the marinade is absorbed.
- Heat the curry, coconut milk and flour, and stir until thickened.
- Serve over rice.
Holly’s Healthy Home Cooking 