Coconut-Crusted Tempeh

• 2 (8-oz.) pkgs. tempeh, cut crosswise into 12 thin strips
• 14 cup thinly sliced fresh ginger (1 oz.)
• 3 large cloves garlic, minced
• 1 cup loosely packed fresh basil, coarsely chopped
• 1 tsp. salt
• 4 pieces star anise
• 14-oz. can lite coconut milk
• 1 cup low-sodium vegetable broth
• 1 cup unsweetened coconut flakes
• 1 cup plain dry bread crumbs
• 1/4 cup sesame seeds
• 1 Tbs. kudzu, dissolved in 2 Tbs. cold water

1. Preheat oven to 325F.
2. Line baking sheet with parchment paper.
3. In large Dutch oven, arrange tempeh slices with ginger, garlic, basil, 34 teaspoon salt and star anise.
4. In small bowl, combine coconut milk and broth and pour over tempeh.
5. Cover and cook over medium heat, stirring occasionally, 30 minutes (lower heat if cooking too rapidly).
6. Meanwhile, prepare coconut breading: In medium bowl, combine coconut flakes, bread crumbs, sesame seeds and remaining 14 teaspoon salt; toss to mix.
7. With slotted spoon, transfer tempeh to plate.
8. (There should be at least 1 cup cooking liquid left in pot.
9. If not, add more broth or water to equal 1 cup liquid.)
10. Strain tempeh cooking liquid, discard solids and return to pan.
11. Dissolve kudzu completely in water.
12. Whisk kudzu mixture into strained cooking liquid and bring to a simmer over medium-low heat.
13. Pour thickened liquid into shallow bowl.
14. Dip tempeh slices first in kudzu mixture and then in coconut breading, turning to coat.
15. Arrange breaded tempeh on prepared baking sheet and bake 15 minutes.
16. Turn and bake another 10 minutes.
17. Let sit 5 minutes, then serve.

thin strips, ginger, garlic, fresh basil, salt, anise, lite coconut milk, vegetable broth, unsweetened coconut flakes, bread crumbs, sesame seeds, kudzu

Taken from www.vegetariantimes.com/recipe/coconut-crusted-tempeh/ (may not work)