Bright coconut, zesty lime, and a crisp-tempered tempeh come together in a single-pan supper you can pull together in minutes.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 15 mins | 25 mins | 4 servings |
Intro
This Coconut Lime Tempeh Skillet is built for busy nights when you want big flavor without a long grocery list. The silky coconut-lime sauce clings to cubes of tempeh, while peppers bring color and sweetness. It’s pantry-friendly, flexible, and easy to tailor to what you have on hand.
With a quick sear, a gentle simmer, and a finish of fresh herbs, this dish comes together in one pan and feels bright, balanced, and satisfying. Serve it over rice or pasta for a complete meal that tastes like more than its simple components.
The Best Core Ingredient for This Recipe
Plain Tempeh vs. Marinated Tempeh
- Plain tempeh gives you a clean canvas that readily soaks up the coconut-lime sauce. Pros: lets the sauce shine; Cons: may need a touch more seasoning. When to choose: you want full control over the flavor balance.
Regular Tempeh vs. Extra-Firm Tempeh
- Regular tempeh browns nicely and stays tender; Extra-firm holds shape even better in a skillet. Pros: firmer texture; Cons: can be a touch drier if overcooked. When to choose: you crave a sturdy bite that resists crumbling.
Whole Block vs. Sliced Tempeh
- Sliced tempeh sears quickly and distributes evenly in the sauce. Pros: faster prep; Cons: less surface area per piece. When to choose: you want faster browning and easier flipping.
Fresh Tempeh vs. Frozen Tempeh
- Fresh tempeh cooks evenly and slices cleanly; Frozen tempeh is convenient and often more budget-friendly. Pros: convenience; Cons: may require extra thawing and a quick re-crisp. When to choose: you shop sales and prefer freezer-friendly options.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Fresh cherry tomatoes add a note of brightness; swap: sun-dried tomatoes for a deeper tang in the sauce.
- Onion: Adds a warm base to the aromatics; swap: shallots for a milder sweetness.
- Garlic: Aromatic backbone; swap: garlic powder (use 1/4 tsp per clove replaced) if fresh isn’t on hand.
- Red Pepper: Brings color and a gentle kick; swap: yellow pepper for a sweeter bite.
- Pasta: Base option; swap: rice, quinoa, or cauliflower rice for gluten-free or low-carb versions.
- Herbs: Cilantro or parsley brighten the finish; swap: Thai basil for a fresh, peppery note.
Ingredients
- Sauce
- 1 can (13.5 oz / 400 ml) coconut milk
- 2 tbsp lime juice (30 ml)
- 1 tsp lime zest
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1/2 tsp red pepper flakes (optional)
- 3/4 tsp kosher salt, or to taste
- Pasta (Base)
- 8 oz (225 g) tempeh, cubed
- 8 oz (225 g) pasta (linguine or spaghetti) OR 2 cups cooked rice
- 1 tbsp neutral oil (for searing)
- Finish
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- 2 tbsp chopped fresh cilantro
- Lime wedges for serving
- Optional: 2 tbsp toasted coconut flakes
Directions
-
Sear tempeh — In a large skillet, heat the oil over medium-high. Add tempeh cubes and cook until golden on all sides, about 5–7 minutes. Flip once for even browning and remove to a plate.
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Sauté aromatics — In the same skillet, add a touch more oil if needed and sauté the garlic until fragrant, about 30–60 seconds. Stir in grated ginger and a pinch of red pepper flakes if using.
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Make coconut-lime sauce — Pour in coconut milk, lime juice, lime zest, soy sauce, maple syrup, and salt. Bring to a gentle simmer and let it thicken slightly, 3–4 minutes, stirring occasionally. The sauce should coat the back of a spoon and feel glossy at the edges.
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Simmer with peppers and tempeh — Return tempeh to the skillet and add the sliced red pepper. Simmer gently for 3–5 minutes, until peppers soften and tempeh is well coated. Taste and adjust salt if needed.
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Add base and finish — If using pasta, fold in cooked pasta and toss to coat in the sauce. If using rice, fluff it and fold gently to combine. Remove from heat and sprinkle with green onions and cilantro.
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Garnish and serve — Serve with lime wedges and, if desired, toasted coconut flakes for extra aroma and texture.
How to Store Leftovers
- Refrigerate in an airtight container within 2 hours of cooking.
- Leftovers keep for 3 days in the fridge; you can freeze the sauce (or the whole dish) for up to 1 month, though texture may vary.
- Reheat on the stove over medium-low heat, adding a splash of coconut milk or a little water to loosen the sauce. You can also reheat in the microwave in 1–2 minute bursts, stirring in between.
What to Serve With Coconut Lime Tempeh Skillet
- Steamed jasmine rice or quinoa pairs perfectly to soak up the sauce.
- Sautéed greens (like spinach, kale, or bok choy) add a bright, earthy contrast.
- A light cucumber-lime salad with mint offers a crisp, cooling balance.
Variations & Tips
- Spicier: Increase the red pepper flakes or add a dash of chili oil to the sauce.
- Creamier: Stir in 1–2 tablespoons coconut cream toward the end for extra richness.
- Gluten-free: Use tamari or coconut aminos instead of traditional soy sauce.
- Canned-swap: Use light coconut milk for a lighter sauce, or coconut cream for extra thickness.
- Herby finish: Finish with cilantro, Thai basil, or parsley for a fresh herbaceous note.
Enjoy Your Coconut Lime Tempeh Skillet
May this skillet become a go-to on busy nights—bright, comforting, and deeply satisfying. Enjoy the coconut-lime glow and the friendly textures of tempeh, all wrapped up in a single pan that makes weeknights feel special. Enjoy your Coconut Lime Tempeh Skillet tonight.