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
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!