Three to four servings. Amounts below are approximate, this is not an exact science. Tofu would work well in place of the tempeh and other vegetables could be substituted or added.
"thin" coconut milk (unsweetened So Delicious from a carton)
juice of two lemons, divided
rice wine vinegar
1 block of tempeh (or very firm, drained tofu)
4 cloves of garlic, smashed and chopped
ginger, finely chopped, equivalent to the amount of garlic
1 teaspoon lemongrass (from a jar)
2 teaspoons cumin powder
red pepper flakes
1 teaspoon or so, lemon zest
1/2 large yellow onion, diced
small bunch of broccoli, diced
1 tablespoon corn starch
Sriracha hot sauce
quinoa or rice
Part one: marinate the tempeh
Add about 3/4 cup coconut milk, 3/4 cup stock, juice from 1 lemon, the garlic, ginger, lemongrass, cumin, zest, several shakes of red pepper flakes, a splash of vinegar and a pinch of salt to a sealable container and whisk together. Cut the tempeh in half by width then into about 2 inch or so squares. Put the tempeh pieces into the marinade, close the container and shake it all together so the sauce covers all the tempeh. Refrigerate for at least one hour and up to four hours.
Part two: grill/cook the tempeh
Heat an electronic or other type of grill. Once hot, add the tempeh pieces. Steaming the tempeh would also work well-- place the tempeh into a steaming basket above water in a pot and steam until tender but still firm.
Part three: make the dish
Once the tempeh is in the grill, add about a tablespoon of oil into a pan or wok and turn the heat to high. While that is heating, combine 1 cup of quinoa with 1 cup of water and 1 cup of stock. Bring to a boil. Once boiling, cover and turn to low and allow to cook for 15 minutes.
Saute the onion and broccoli for about ten minutes at a high heat, stirring frequently. Add a pinch of salt to the pan. Flip the tempeh in the grill if necessary.
Once the onion is soft and brown and the broccoli is bright green and browning add the marinade to the pan. In a small bowl whisk together about 1/2 cup more of both coconut milk and stock with a squirt of Sriracha sauce, add that to the pan as well and stir to combine. Add the tempeh -- which should have nice grill marks and be about halfway done (firm-tender)-- stir and bring to a boil. Cover the pan and turn the heat down, so it is bubbling slowly. Cook for five minutes.
Combine 1/3 cup more of coconut milk with the cornstarch and whisk together. Once the five minutes is over, remove the lid, add the cornstarch mixture, the juice of the second lemon and about 2 teaspoons of soy sauce. Stir. Taste for salt and spiciness level (add more soy sauce, lemon juice and/or hot sauce if you like). Then serve over quinoa (or rice).