oil, as needed
1 (12 ounce) package tempeh, cubed
1-2 cloves garlic, diced
1/2 cup creamy peanut butter
1/2 (14 ounce) can coconut milk
1 teaspoon curry powder
1 teaspoon chipotle pepper powder or chili powder
2 teaspoons cumin
1 teaspoon turmeric
2-3 squirts Bragg's liquid aminos
cooked rice, to serve
1. Fry the tempeh with some oil, making it golden brown, adding the garlic towards the end of the fry.
2. While the fry is going on, mix the peanut butter, coconut milk, spices, and Bragg's in a separate bowl.
3. When the tempeh is fried the way you want it, turn off the burner and add the peanut butter sauce and stir so that all of the tempeh is coated.
4. Serve it over the rice right away, or wait a few minutes while the sauce heats up more and thickens. If you let it sit this way, the sauce will stick to the tempeh better.
Serve with a flourish and enjoy!