01 Jun 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
- 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
- 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
- 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.
- 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.
- 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.
- To serve, add rice to bowl. Top with tempeh, vegetables, extra sauce, and sesame seeds.