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Coconut Tempeh with Sugar Snaps over Jasmine Rice

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Recipe by Vegan Chef, Melissa Costello of Karma Chow

1 8 oz. pkg of tempeh, cut into 4 triangles
1-2 tbs coconut oil
1 can coconut milk
1 cups snap peas, ends cut and strings removed
1 tbs freshly grated ginger
2 garlic cloves, minced
1/4 c. golden raisins
2 tbs tamari
2 tbs maple syrup or agave nectar
2 tbs Mirin (chinese rice cooking wine)
1 c. cooked Jasmine Rice

In a large skillet over medium heat, saute garlic and ginger in coconut oil until soft. Add tempeh and let brown on both sides. Add more coconut oil if starting to stick. Add coconut milk, tamari, maple syrup and mirin to a bowl and whisk together. Pour over tempeh. Add raisins and snap peas. Cover with a lid and steam until snap peas are tender but still crisp.
Remove from heat and serve over Jasmine Rice

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