This recipe is an adaptation from one of our favorites shared several years ago by Washington Post and really highlights the versatility of tempeh. Did you know tempeh contains more than double the protein by weight as tofu, is an incredible source of calcium, and packs a healthy punch of probiotics because it is a fermented food. For more tempeh health facts, click here.
This recipe can last 3-5 days in the refrigerator if you’re preparing it in advance for a long week!
Serving size: 3-4 servings
8 ounces (1 block) plain tempeh cut into small cubes (1/2” to 3/4” on a side)
4 cups water
1/2 cup (8 tablespoons) of tamari or gluten free soy sauce (Nate used 1/2 and 1/2 sweet and regular soy sauce in his September 10th Member Day demonstration)
2 cloves garlic, crushed or minced
3 tablespoons grapeseed oil
1/4 cup unpasteurized brown rice miso or chickpea miso
2 tablespoons pure maple syrup
3 tablespoons peeled, minced fresh ginger root
2 cups riced cauliflower (fresh or frozen)
1/4 cup washed and finely chopped basil (I used Magic Mountain Basil, though thai basil or your favorite variety works as well)
Cayenne Pepper to taste if you’d like this recipe spicy! None was added during the cooking demo at the September 10th Member Day.
Combine the tempeh, water, 6 tablespoons of the tamari, the garlic, and 1 tablespoon of the ginger in a saucepan large enough to hold the tempeh (at least 8 inches wide) over medium-high heat; bring to a boil, then reduce the heat to medium and cook for 15 minutes (no stirring needed).
Use a slotted spoon to transfer the tempeh to a plate; let it cool for 10 minutes. (Strain and reserve the cooking liquid for another use, such as a noodle soup base or for cooking rice.)
Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the tempeh and cook, stirring frequently, until golden brown on all sides, 8 to 10 minutes.
While the tempeh is browning, heat riced cauliflower (fresh or frozen) in a non-stick or lightly oiled pan. Stir in the washed and finely chopped basil. The miso ginger sauce in this recipe has enough salt from the soy sauce that we think the cauliflower is ok without any additional seasoning.
Meanwhile, whisk together the remaining 2 tablespoons of tamari, the miso, maple syrup and remaining 2 tablespoons of ginger in a small bowl.
Add this sauce to the browned tempeh in the skillet, stirring to blend and coat.
Serve over the riced basil cauliflower.
Inspiration Source: Washington Post