Easy Savory Tempeh

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Easy Savory Tempeh

Try this easy and flavorful dish modified from NYT that called for tofu but we used tempeh instead - an easy way to boost protein and fiber and add variety to your weekday meals.

Ingredients

• 1 (8 oz) Tootie’s Tempeh (crumbled)
• 1½ TBSP avocado or olive oil
• 4 scallions, sliced at an angle (reserve dark green tops for garnish)
• 1 to 2Thai chiles (or 1 small serrano pepper), thinly sliced (optional, for spicy!)
• 3 garlic cloves, thinly sliced
• 1 TBSP roasted black or white sesame seeds
• 1 handful cilantro leaves and tender stems, roughly chopped (for garnish)
• Sauce ingredients:
• 3 TBSP tamari or soy sauce
• 1 TBSP Chinese black vinegar (see Tip for a gluten-free substitute)
• 1 tsp organic cane sugar, pure maple syrup or agave nectar
• 1 TBSP gochugaru (or crushed red pepper flakes or sriracha)
• 1 TBSP toasted sesame oil

Instructions

1. In a large skillet, heat the oil over medium-high heat. After a minute or two, add the scallions, chiles (if using) and garlic. Cook, stirring frequently, until the garlic is slightly golden and the scallions are softened, about 2 minutes.
2. Add the crumbled tempeh to the pan and toss to coat it in the oil. Cook undisturbed for 2 minutes, then stir. Cook, stirring every 2 minutes, until the tempeh is golden brown in some spots, a total of 8 to 10 minutes.
3. Meanwhile, make the sauce by combining all the ingredients in a small bowl, and whisking them together.
4. Pour the sauce into the pan — it will bubble rapidly — and stir with a silicone spatula to evenly coat the tempeh. Cook for a few more minutes. Remove from the heat and sprinkle with the sesame seeds.
5. Serve over cooked rice and top with the reserved scallion tops and cilantro. Makes great leftovers.

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