|2 servings||calories per servings 730||protein serving 29 g||carbs per serving 95 g||total fat per serving 24 g|
Tempted by tempeh? We thought so! Soybeans are fermented and pressed into a protein-packed, fiber-rich block that takes on savory flavors with ease. In this recipe, it’s cut into strips and seared until golden brown before being placed over jasmine rice and bok choy, which gets tender-sweet and soaks up the aromatic flavors of ginger and garlic as it wilts in the hot pan. It’s all tied together with a heavy drizzle of sweet ‘n spicy sauce, which is made by combining tamari with red pepper jelly made by our friends at 5ive Oaks in Birmingham, Alabama.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||95 g|
|Dietary Fiber||10 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Cut tempeh crosswise into 12 strips.
• Halve bok choy crosswise. Thinly slice stems crosswise at an angle. Cut leaves into 1-inch pieces.
• Slice ginger crosswise into large rounds (no need to peel).
• Peel and chop garlic.
• Place a skillet over medium-high heat. Add 1 teaspoon sesame oil. When oil is hot, add garlic and ginger. Cook, stirring, until fragrant, about 30 seconds.
• Add bok choy stems. Cook without disturbing 1 minute.
• Add 2 tablespoons water. Cook, stirring, until bok choy is bright green.
• Add bok choy leaves and 1/4 teaspoon kosher salt. Cook, tossing, until leaves wilt and water evaporates, about 1 minute.
• Transfer to a bowl. Discard ginger, and cover to keep warm.
• Add to skillet 2 tablespoons cooking oil.
• When oil is hot, add tempeh. Cook without disturbing until golden-brown on bottom, about 2 minutes.
• Flip, and cook until golden-brown on other side, about 2 minutes.
• Transfer to a plate. Season with 1/4 teaspoon kosher salt. Cover to keep warm.
• Reduce heat to low. Add red pepper jelly and 1/2 cup water.
• Stir in tamari. Cook, stirring often, until a thick, shiny sauce forms, 3-4 minutes.
• Fluff rice. Divide between 2 plates.
• Top with bok choy and tempeh.
• Pour pepper jelly sauce over tempeh, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...