Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper for easy cleanup.

2. 2

   In a medium bowl, combine 2 tablespoons red curry paste, 1/4 cup full-fat coconut milk, 2 tablespoons soy sauce, 1 tablespoon maple syrup, and 1 tablespoon fresh lime juice to create the marinade.

3. 3

   Add 16 ounces of tempeh triangles to the bowl, ensuring each piece is thoroughly coated with the marinade, then arrange the marinated tempeh in a single layer on the prepared baking sheet.

4. 4

   Roast the tempeh for 15 minutes, then add 1 sliced red bell pepper, 1 cup trimmed green beans, 2 minced garlic cloves, and 1 thinly sliced shallot to the baking sheet, tossing gently with 1 tablespoon vegetable oil, and continue to roast for another 15-20 minutes until the vegetables are tender-crisp and the tempeh is lightly browned.

5. 5

   While the tempeh and vegetables roast, prepare the glaze by gently warming the remaining 1 tablespoon of vegetable oil in a small saucepan over medium heat, then adding the remaining 1 tablespoon of red curry paste, and sautéing for 1 minute until fragrant.

6. 6

   Stir in the remaining 1/4 cup of coconut milk, 1 tablespoon of soy sauce, 1 teaspoon of maple syrup, and all 4 thinly sliced kaffir lime leaves, bringing the mixture to a gentle simmer for 3 minutes until slightly thickened.

7. 7

   Once the tempeh and vegetables are roasted, remove them from the oven, transfer to a serving platter, and generously drizzle the kaffir lime glaze over the entire dish.

8. 8

   Garnish the Roasted Thai Tempeh with Basil-Kaffir Lime Glaze with 1/4 cup fresh Thai basil leaves before serving hot.