INGREDIENTS
2 cloves
Garlic
1 tbsp
Ginger, fresh
16 oz
Tempeh
1 can
Coconut milk
1 tsp
Green curry paste
2 tbsp
Lime juice
4 tbsp
Mirin
4 tbsp
Tamari
1/2 tsp
Salt
1 tbsp
Coconut oil
2 tbsp
Rice vinegar
1 tbsp
Sesame oil, toasted
1 cup
Water, filtered