Tempeh…Think tofu, but meatier, chunkier, and fermented (it doesn’t have a really funky flavor though). We ate a bit of it in Bali, which is where it originated.
Here’s what I love about tempeh… the protein level is high, but cost is super low.
If you split this meal between 4 people, each serving has 10 grams of protein. Plus, 8 oz (the amount needed for this recipe) only costs $1.99.
Served with my Sesame Ginger Peanut Dressing on the side, there’s a lot of flavor going on, plus a perfect crunch and freshness level.
- 1 Tbsp coconut oil
- 2 Tbsp finely chopped fresh ginger
- 2 cloves garlic, peeled and chopped
- 8 oz tempeh
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp honey (other sweetener to make it vegan)
- 1/2 tsp red pepper flakes
- 1/4 cup roasted peanuts, chopped
- 1 -2 heads butter lettuce, leaves separated, rinsed and dried
- 2 carrots, julienned
- 2-3 green onions finely sliced
- Sesame Ginger Dressing to serve on the side (http://theseasalt.com/2016/02/24/sesame-ginger-peanut-dressing/)
- In a small- medium nonstick pan, heat coconut oil over medium heat.
- Add ginger and garlic.
- Stirring constantly, cook garlic and ginger until softened and fragrant about 2-3 mins.
- Add tempeh to pan, crumbling with hands as you add.
- Stir in tempeh and cook for a minute or so.
- Add soy sauce, honey, sesame oil and red pepper flakes. Cook about 2-3 mins or until sauce thickens a bit.
- Remove from heat, add peanuts and stir to combine.
- Assemble lettuce cups with carrots, tempeh mixture and green onions on top. Serve sesame ginger peanut dressing on the side for dipping.
- If you don't feel like making the sesame ginger dressing for the side, a mix of soy sauce, rice vinegar and sesame oil would be good in a pinch too.