Source: The Sea Salt, April 21, 2015
- 2, 8 oz blocks of tempeh cut into 1/2-1 inch thick planks
- 1/4 soy sauce
- 3/4 cup water
- zest of one lemon
- juice of half lemon
- 1 Tbsp honey
- 1/2 tsp red chili pepper flakes
- 3 garlic cloves, grated or finely minced
- 1-2 Tbsp coconut oil
- baby kale
- scallions or cilantro
- toasted sesame seeds
- Combine marinade ingredients in a large dish, and add tempeh. Let it get all groovy for 4-8 hours, turning pieces occasionally.
- In a large nonstick pan over medium- high heat, add coconut oil.
- When oil is hot, add tempeh pieces, reserving marinade.
- Let sizzle for 2 minutes or so before turning so they get a nice golden color. Turn again to brown up the other side for another 2 minutes or so.
- When tempeh is seared on both side, add in 3/4 or so of the marinade and let the tempeh pieces cook in it, turning occasionally until it the marinade is reduced to a thick sauce that coats the tempeh. (If your marinade reduces too quickly, add in the last 1/4 of the marinade reserved. You don’t need it for anything else).
- Remove from heat and season appropriately (if you are using reduced sodium soy sauce, you might need a pinch of salt).
- Compose bowls using quinoa and the other extras listed above. Drizzle with Siracha and enjoy that hippy goodness!