Tempeh is a great meat alternative and this Asian-inspired recipe is amazing!
Ingredients:
1/4 cup of soy sauce
1 tablespoon of gochujang or another type of chili paste
1 tablespoon of rice wine vinegar
1 tablespoon of lime juice
2 teaspoons of sesame oil
1-inch piece of ginger
1 clove of garlic
1 8 oz package of tempeh
1 tablespoon of olive oil
Instructions:
Start by mixing together the soy sauce, chili paste of your choice, vinegar, lime juice, and sesame oil in a bowl.
Take a grater and grate the ginger and the garlic into the bowl with the other ingredients. Mix well.
Then, cut the tempeh into wedges, cubes, planks, or any type of shape you like. If you cut them into planks or wedges, make sure to cut them in half so they’re thinner and fry better.
Then, marinate the tempeh in the marinade in the fridge for at least 30 minutes or several hours.
Heat up a pan over medium-high heat and then add in the olive oil.
Drop in the pieces of tempeh, but not the marinade yet.
After cooking on the first side for 5-7 minutes, flip them over, and pour over the marinade.
Cook for another 5-7 minutes and serve with brown rice, quinoa, or anything else you like!