I’ve long wanted to feature a recipe with tempeh on the blog, so I’ve simply got to say this is surely overdue. The truth is, even as long-term (my whole life) vegetarian (zero meat or fish –ever），事实是，我并不是大豆的忠实拥护者。长大后，豆腐是我妈妈的素食餐桌上的常规功能，我们的孩子们从未用她美味的中型豆腐块将其传递给它，这些豆腐块的味道令人惊叹，用大量的酱油煮熟，然后浸入番茄酱中扣下了交易。啊，过去的美好时光。但是我离题了。
As an adult, I like tofu, but I don’t eat it too too often, as I prefer to eat beans cooked from scratch or foods that are (just a little) less processed. Don’t get me wrong though, it has its place in my kitchen, as it’s always a big hit with kids when fried in yeast and olive oil. One day I mean to feature that cooking method here on the blog but I think I’m getting off topic here just a little.Oy vey.
我想从那些吃过豆腐和tempeh吃的人那里知道 - 在外面有类似的看法吗？无论如何，如果您是素食的新手，这可能是一种很棒的新食物，我想不出一种比这更美味的享受方式。Yum!
Today’s recipe is inspired byBon Appetit再次，在最近的一期中，他们以一盘炒的布鲁塞尔芽菜和蔬菜（他们的版本不是素食主义者）为特色，听起来像是一种简单而又炸药的酱汁，里面充满了我喜欢的口味：Ginger＆Soy＆Sesame。您永远不会出错，永远不会出错。
Easy meals like this are what make不是eating healthy seem downright silly. Not when food this tasty is so cheap & easy to make, not to mention fast.Really, really fast.
15 Minute Brussels Sprout & Tempeh Stir-Fry:
Adapted fromBon Appetit
(1#) plain tempeh, cubed
(3) garlic cloves (optional – I omitted these)
(2) tbsp grated fresh ginger
(2) medium carrots, peeled & sliced on the diagonal
(1) tbsp cornstarch
(3) tbsp soy sauce
(1/4) cup water
(4) tbsp sesame oil, for the stir-frying
Start by combining the cornstarch, soy sauce, rice vinegar & water in a small bowl with a whisk. Mix and set aside.
As with any stir-fry or curry dish, the most important thing is be prepared with all of the ingredients before cooking. Prepare & cut the brussels and set aside in a separate bowl. Prepare the tempeh and set aside in a separate bowl. Finally, prepare the green onions (setting aside the greens separately in a bowl on their own) and the ginger & optional garlic. Prep the carrots & bell pepper and set them aside together.
When ready to cook, heat a large cast iron frying pan or a wok on high and add 2 tbsp of sesame oil. Once hot, add the brussels sprout halves and cook, tossing here and there to prevent burning, for 4 minutes. Set the brussels sprouts aside in a medium bowl. Give the pan a little wipe with a paper towel and return the pan to the stove.
Set the tempeh aside with the brussels sprouts (you can use the same bowl). Wipe the pan again and return it to the stove.
Next, heat the remaining tbsp of sesame oil, and cook the ginger, green onions & garlic (if using) for one minute, until fragrant, being careful not to burn the garlic. Next, add the green onion whites, carrots, & red pepper. Stir frequently and cook for 2 minutes until the colors are bright and they are just softened.
Keeping the heat on, add the cooked sprouts & the tempeh to the pan and mix all of the vegetables well together. To finish, give the bowl of prepared sauce a good stir with the whisk and pour the entire lot over the hot vegetables. Stir well as it thickens from the cornstarch. Cook, stirring constantly, for a final 2-3 minutes until glossy, hot & gorgeous.
Serve on its own, or with cooked rice, garnished with the sliced green onions. On its own, this meal makes for a rather satisfying plate, though those with appetites for more may wish to include some grains.
As I mentioned earlier, this dish keeps incredibly well in the fridge for days and re-heats so well you may even find you like it better as the week goes by. It’s hearty & filling while still being 100% plant-based. A super powered meal if I ever saw one.