Congee

Peel and halve the ginger. Slice half into coins, and mince the other half. Add just the sliced ginger, sushi rice, coconut milk, 1½ cups water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low, and cook, covered, until all of the water is absorbed and the rice is creamy, about 15 to 20 minutes.

Peel and mince the garlic. Thinly slice the scallion, keeping the greens and whites separate. Cut the asparagus into 2 inch pieces. Mince the Thai chile. Crumble the tempeh into a medium bowl.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the crumbled tempeh and cook until golden brown and crisp in places, tossing occasionally, about 4 to 5 minutes. Season with a pinch of salt and ¼ tsp pepper. Transfer the black pepper tempeh to a plate.

Return the skillet to medium-high heat with 1 tbsp vegetable oil, the minced ginger, minced garlic, just the scallion whites, and as much minced Thai chile as you’d like. Cook, stirring constantly, until fragrant, about 30 seconds, then add the cut asparagus. Cook until crisp-tender, about 1 to 2 minutes, then return crispy tempeh to the skillet and toss to combine.

Halve the lime. Add the just half the lime juice and the agave to the cooked rice. Cut the remaining lime half into wedges. Taste the rice and adjust seasoning with salt.

Scoop the coconut rice into shallow bowls and top with the black pepper tempeh, scallion greens, and lime wedges. Bon appétit!