Tonight a Vegan entree with lots of layers of flavor, give it a try! Here’s how I do it:
Ingredients
For the Sauce
1 heaping tsp tahini
1 healing tsp peanut butter
2 tbs soy sauce
1 tbs rice vinegar
1 tbs agave nectar
2-3 tbs water
Rest of the ingredients
1 package Asian noodles I used lo mein
1 package tempeh cut into 1” long rectangles
1/2 cup shelled edemame steamed
2-3 cloves garlic chopped
1” ginger grated
1 red chi pepper chopped or red pepper flakes
4 scallions chopped
1 tsp sesame oil
juice of 1 lime
2-3 tbs cornstarch
black sesame seeds for garnish optional
Mix the sauce ingredients in a bowl set aside. In a large skillet add a little neutral oil heat and add the ginger, garlic and pepper and simmer 2-3 mins. In a separate bowl add the cornstarch and dredge the tempeh slices. Create an empty space in center of skillet and fry the tempeh a few mins on each side till crisp add a drizzle of agave and lime to each side and cook till it’s absorbed into tempeh, remove from skillet, sprinkle with sesame seeds and set aside. Add the edamame, scallions cooked noodles and the sauce and combine simmer for 2-3 mins, if too sticky add more water and vinegar. Add the sesame oil then return the tempeh to the skillet and heat combine till piping hot. Serve with a squeeze of lime juice and chopped cilantro (optional)
