Coconut Crusted Tempeh
Ingredients
- 2 (8-oz.) pkgs. tempeh, cut crosswise into 12 thin strips
- 1/4 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
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