It's true that there are lots of healthy benefits to be gained by eating tempeh which, if you're not familiar with the stuff, is made from fermented soybeans. I always found both tofu and tempeh to be dry, bland, and lacking in flavor but I didn't want this to be the reason that I was depriving my body of such healthy food. I love to experiment with unfamiliar foods and I love a challenge. My curiosity helped me to come up with a flavorful way to enjoy tempeh. I use my ginger peanut dressing that I posted about in Rolling into Summer and I prepare the tempeh by stir-frying it in a little olive oil on the stove to lightly brown all of the sides. Once browned I remove them from the pan and set aside while I stir-fry some broccoli and edamame (the frozen shelled kind). I add everything to a bowl, add the dressing and dinner is served!
Tempeh with Broccoli, Edamame and Ginger Peanut Dressing
- 1 package tempeh (I love the three grain kind)
- 2 cloves garlic
- A few tablespoons olive oil
- 1-2 heads of broccoli cut into florets
- 1-2 Cups shelled frozen edamame
- 1 pinch red pepper flakes (optional)
See below for dressing recipe
1) Cut the tempeh into 1/2 – 1 inch cubes. Heat a pan over medium heat and drizzle a few tablespoons of olive oil. Once the pan is sizzling hot add the tempeh and stir-fry until it gets golden brown on each side. Remove from heat and set aside.
2) Prepare dressing while the tempeh is on the stove – keep an eye on it though and stir occasionally.
3) Add a few more tablespoons of olive oil to the pan and add the broccoli, garlic, and edamame. If you like a touch of heat add a pinch of red pepper flakes. Once the broccoli loses it's rawness and the edamame is heated through remove from heat and add into a large bowl. Add the tempeh. Add the dressing and mix all together. You may have some dressing left over depending on how much broccoli and edamame that you use – I often have extra dressing left over that I use for other things during the week – it's great as a dip for veggies.
Note: Adding some crushed peanuts on top adds a delicious crunch!
Ginger Peanut Dressing
- 4-6 Tablespoon water (this is to thin out the sauce, I use 6 for a very runny sauce but if you prefer it a little thicker use less) – I use only 4 when making it for the stir-fry
- 1/4 Cup Peanut butter (My favorite kind of peanut butter is the all natural kind so that's what I used here – there's no sugar added. If you use the kind of peanut butter that already has sugar added then go light on the brown sugar that I add later or maybe omit that ingredient all together – you'll have to go by taste…)
- 2 Tablespoon brown sugar
- 2 Tablespoon Tamari soy sauce, low sodium (use whatever kind of soy sauce that you have on hand)
- 2 Tablespoon Rice vinegar
- 1 Teaspoon freshly grated or finely chopped ginger (I got a microplane for Christmas and I LOVE to use it for grating ginger – you'll find that the ginger blends into the sauce very easily when grated)
- 1 Teaspoon sesame oil
- 1 Clove garlic finely chopped
Instructions: 1) I mix all the ingredients together – adding the water last so that I can control for the viscosity. As you'll see, the peanut butter "melts" when you start stirring it with the soy sauce and other ingredients – stir very well until everything is combined.