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1
Preheat oven to 325F.
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2
Line baking sheet with parchment paper.
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3
In large Dutch oven, arrange tempeh slices with ginger, garlic, basil, 34 teaspoon salt and star anise.
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4
In small bowl, combine coconut milk and broth and pour over tempeh.
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5
Cover and cook over medium heat, stirring occasionally, 30 minutes (lower heat if cooking too rapidly).
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6
Meanwhile, prepare coconut breading: In medium bowl, combine coconut flakes, bread crumbs, sesame seeds and remaining 14 teaspoon salt; toss to mix.
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7
With slotted spoon, transfer tempeh to plate.
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8
(There should be at least 1 cup cooking liquid left in pot.
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9
If not, add more broth or water to equal 1 cup liquid.)
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10
Strain tempeh cooking liquid, discard solids and return to pan.
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11
Dissolve kudzu completely in water.
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12
Whisk kudzu mixture into strained cooking liquid and bring to a simmer over medium-low heat.
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13
Pour thickened liquid into shallow bowl.
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14
Dip tempeh slices first in kudzu mixture and then in coconut breading, turning to coat.
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15
Arrange breaded tempeh on prepared baking sheet and bake 15 minutes.
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16
Turn and bake another 10 minutes.
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17
Let sit 5 minutes, then serve.
