‘The belly rules the mind’
This is a great week-day dish, made in less than 15 minutes. It’s also a good way to get veggies onto your family plate or use up leftover veggies in the fridge.
The tempeh supplies 50g of protein in just those 8oz, with extra protein coming from the edamame too. This protein powerhouse also brings 15% of your daily iron needs, 9g of fibre and probiotics. If you like the minimise your soy intake, you can also get tempeh made of wonderful wholegrains like brown rice, chickpeas, millet.
Mr B loves tempeh and it is keeps him full. It’s a great variation to tofu, given it is a whole food and has the added benefit from the fibre it provides, making it low GI and keeping you fuller for longer.
Ingredients
Serving: 3-4 portions
- 8oz tempeh, cubed
- 2 inches ginger, grated
- 3 cloves garlic, crushed
- 1 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 4 tbsp. tamari or coconut aminos
- 3 tbsp. maple syrup
- 1 tbsp. cornstarch or kudzu
- 1 tbsp. peanut butter
- 3 tbsp. olive oil, divided
- 2 cups green beans, cut into 1-inch pieces
- 1 cup edamame
Method
- Blend the garlic, ginger, sesame oil, rice vinegar, tamari, maple syrup, cornstarch, peanut butter together until a smooth sauce is formed. Set to the side.
- Heat a large pan with 2 tbsp. olive oil. Cook the tempeh, flipping so it browns on all sides. C. 5 minutes.
- Add 2 tbsp. of the prepared sauce and toss to glaze. Remove from the pan.
- Add the remaining spoon on olive oil and cook the green beans and edamame. You can add any other veggies you like. Cook until starting to become tender, c. 5 minutes.
- Add the rest of the sauce and the tempeh back to the pan. Cook until well combined.
- Serve with rice, noodles or quinoa.
