Tempeh has a delicate fermented flavor and a meaty texture making it perfect for pan-braising. High in protein and phytocehemicals, it doesn’t get better than this antioxidant-rich dish. Served with brown rice, it is a perfect dinner.
Ingredients
Tropical Salsa
1 cup finely minced fresh pineapple
1 cup finely minced fresh papaya or mango
½ red onion, finely diced
3 cloves fresh garlic, finely minced
1 red bell pepper, finely diced
1 jalapeño chile, finely diced, do not remove seeds or ribs
2 small, firm plum tomatoes, finely diced, seeds removed
Juice of 1 lime
Juice of ½ orange
2 tablespoons finely minced fresh cilantro
4 tablespoons finely minced fresh flat-leaf parsley
½ teaspoon sea salt
Scant pinch cracked black pepper
Tempeh
3 tablespoons avocado oil
1 tablespoon brown rice syrup
2 teaspoons soy sauce
16 ounces tempeh, cut into 2-inch slices
8 baby bok choy, tips trimmed, rinsed well, left whole
Make the salsa: Combine all ingredients in a medium bowl. Set aside to allow the flavors to develop.
Directions
Prepare the tempeh: Place oil, rice syrup and soy sauce in a skillet over medium heat. When the mixture is hot, add tempeh and cook, turning each piece until evenly browned. It can take 7 to 8 minutes for all the tempeh to evenly brown.
While the tempeh cooks, bring a pot of water with a pinch of salt to a boil. Add bok choy and cook until the stems are crisp-tender and the green part of the leaves are wilted and bright green, 3 to 4 minutes. Drain the bok choy and arrange on a platter. Place tempeh on top and dollop salsa on temopeh. Serve any extra salsa in a separate bowl. Makes 4 servings.
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