Category: Vegan
Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Introduction

This colorful vegan dish combines crispy, golden tempeh with a creamy coconut curry sauce featuring fresh lychee. The fruit’s delicate sweetness balances the warmth of curry spices, ginger, and lime. Lychee is not just a garnish here—it is blended into the sauce and also added in fresh pieces for extra flavor.

Ingredients

Crispy Tempeh

– 16 ounces plain tempeh
– 2 tablespoons soy sauce or tamari
– 1 tablespoon olive oil
– 1 tablespoon cornstarch
– ½ teaspoon garlic powder
– ½ teaspoon smoked paprika
– ¼ teaspoon black pepper

Lychee-Coconut Curry Sauce

– 1½ cups fresh lychee flesh, peeled and seeded
– 1 can (13.5 ounces) full-fat coconut milk
– 1 tablespoon red curry paste, check that it is vegan
– 1 tablespoon freshly grated ginger
– 2 cloves garlic, minced
– 1 tablespoon soy sauce or tamari
– 1 tablespoon fresh lime juice
– 1 teaspoon maple syrup
– ½ teaspoon ground turmeric
– ½ teaspoon ground coriander
– ¼ teaspoon red pepper flakes, optional
– 1 teaspoon cornstarch
– 1 tablespoon water

Vegetables and Garnish

– 1 red bell pepper, thinly sliced
– 1 cup snap peas
– 2 green onions, sliced
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon toasted sesame seeds
– Lime wedges

Instructions

1. Preheat the oven to 425°F.
2. Cut the tempeh into approximately ¾-inch cubes.
3. Place the tempeh in a bowl.
4. Add the soy sauce, olive oil, garlic powder, smoked paprika, and black pepper.
5. Toss gently until evenly coated.
6. Sprinkle the cornstarch over the tempeh and toss again.
7. Arrange the cubes on a parchment-lined baking sheet.
8. Bake for 20–25 minutes, turning halfway through, until golden and crisp.
9. While the tempeh cooks, prepare the curry sauce.
10. Place 1 cup of the lychee flesh in a blender with the coconut milk.
11. Blend until smooth.
12. Pour the mixture into a large saucepan.
13. Add the curry paste, ginger, garlic, soy sauce, lime juice, maple syrup, turmeric, coriander, and red pepper flakes.
14. Bring to a gentle simmer over medium heat.
15. Cook for 5 minutes, stirring occasionally.
16. Mix the cornstarch with 1 tablespoon water in a small bowl.
17. Stir the cornstarch mixture into the simmering sauce.
18. Continue cooking for 1–2 minutes until slightly thickened.
19. Slice the remaining ½ cup lychee into bite-sized pieces.
20. Add the bell pepper and snap peas to the sauce.
21. Cook for 3–4 minutes until the vegetables are tender-crisp.
22. Stir in the fresh lychee pieces.
23. Add the crispy tempeh and gently toss to coat.
24. Remove from the heat.
25. Garnish with green onions, cilantro, sesame seeds, and lime wedges.

Serving Suggestions

Serve over jasmine rice, brown rice, or rice noodles.

Recipe Tip

For the crispiest tempeh, keep it separate from the sauce until just before serving. This prevents it from becoming too soft while allowing the lychee-coconut curry to coat every piece.