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1
Prepare lemongrass by cutting ends off and splitting stalk in half. Then cut into ~2 inch pieces and separate them.
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2
Simmer coconut milk with lemongrass stirring occasionally for at least 30 minutes to allow the lemongrass to flavor the milk
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3
Cut tempeh into 1 inch by 3/8 inch strips.
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4
Mix 1 cup water with 1/4 cup soy sauce in a container that will hold tempeh and add tempeh. Marinate for at least 15 minutes.
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5
Rinse rice until water runs clear and add rice, coconut water, and salt to medium sauce pan. Bring to boil and then simmer covered for 20-30 minutes (all water should be absorbed when done). I love using coconut water to boil grains. It adds a great flavor to oatmeal. Also start another pot of water to boil for blanching the beans.
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6
Cut ends off beans and then cut into 1 inch pieces. Once water is boiling blanch beans for only a minute or two. Stop once they start turning a slightly darker green, put in ice water and strain. You want to make sure they maintain their crunch.
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7
To make sauce strain coconut milk mixture into a large frying pan and add molasses, creamed coconut and 2 teaspoons soy sauce. Simmer until thickened to your liking. I personally like simmering until about half the liquid remains. The fat may separate if you thicken it long enough. It this happened I recommend using a fat separated to remove it or just skim as much as you easily can off the top of the pan. Test flavor and add soy sauce to your preference.
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8
While simmering sauce. Heat coconut oil in medium sized frying pan on medium heat. You want the pan covered in about 1/8 inch of oil. Add tempeh and cook until golden then flip once and cook other side until golden
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9
Stir green beans and tempeh into sauce just until everything is warm.
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10
Serve on bed of rice.
