Sesame Soy Tempeh

by Rebecca Jaspan MPH, RD, CDN, CDE

This was my first time cooking tempeh and I have to say, I’m a fan!  Tempeh is a plant-based protein made from fermented soybeans.  It has a heartier, nuttier texture than tofu, which makes it a good meat substitute in stir fries, meat sauces, and tacos.  Tempeh is a good source of protein, fiber, calcium, and iron.

Makes 2 Servings

Ingredients

  • 8 ounces tempeh
  • 2 cups rice, white or brown, cooked
  • 1 pound of snow peas, can also use broccoli, bell peppers, or bok choy
  • 2 tablespoons olive oil

Sauce

  • ½ cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • ¼ cup water
  • Hot sauce to taste
  • 1 tablespoon corn starch mixed with 1 tablespoon water
  • 1 tablespoon sesame seeds

Directions

  1. Combine all sauce ingredients except for cornstarch and sesame seeds in a small saucepan.  Bring to a simmer over medium-high heat.  Once the sauce is simmering, add cornstarch/water mixture and whisk until thickened.  Add sesame seeds and keep on low heat.
  2. Cut tempeh into ½-1 inch cubes.  Add one tablespoon olive oil to a large skillet and heat on medium-high heat.  Add tempeh to skillet, cook on each side until brown and crispy, about 10 minutes.   Once the tempeh is finished, add to sauce and coat evenly.
  3. In the same skillet, heat another tablespoon of olive oil.  Saute snow peas until done, they will soften and have some browned spots, but you still want a good crisp, about 7-10 minutes.
  4. To serve, add rice to bowl.  Top with tempeh, vegetables, extra sauce, and sesame seeds. 


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