Wednesday, February 22, 2012

Tahini Veggie Stir-Fry with Sriracha Tempeh

Yum! Last night I threw together this easy stir-fry with the veggies I had hanging out in the fridge.  For the protein I made tempeh marinated in a tamari and sriracha sauce and then broiled it for some nice browning. I tied it all together with an asian-inspired tamari-tahini sauce. Served it all over brown rice garnished with green onions and extra sriracha. I liked how this turned out and the BF was pretty ecstatic about it. Success! I can actually cook without recipes. Awesome.

The instructions look kind of complicated but it all comes together pretty quickly. To save time, you could start your tempeh the night before. Enjoy!

Tahini Veggie Stir-Fry with Sriracha Tempeh

8 oz package tempeh
¼ cup tamari
2 tbsp water
1 tsp roasted sesame oil
2-3 tsp sriracha
1 tsp minced fresh ginger
2 garlic cloves, minced

1 tbsp peanut oil
1 large onion, diced large
2 carrots, sliced
2 cups sliced shiitake mushrooms
1 head romanesco, chopped (or broccoli)
½ head green cabbage, sliced
2-3 green onions, sliced (for garnish)

3 tbsp tahini
3 tbsp tamari
1 tbsp sugar
2 tbsp rice vinegar
3 tbsp water

Slice tempeh into four pieces. Combine all marinade ingredients in a shallow dish. Toss tempeh with marinade and let sit for at least one hour, or overnight.

Place marinated tempeh on baking sheet. Pour a little extra marinade on top. Broil for five minutes, then flip, adding more marinade. Broil for another 5 minutes.

Stir Fry:
Chop all veggies ahead of time. Heat oil in large skillet on medium-high heat. Add onions and carrots and sauté for 3 minutes. Add mushrooms and sauté for 2 minutes. Add romesco and sauté for 5 minutes. Add cabbage and sauté for a few more minutes, or until veggies are tender crisp.

Mix all sauce ingredients in a small bowl. Add to skillet, along with the tempeh. Heat for a few more minutes, or until sauce is thickened.

Garnish with green onions and serve with extra sriracha at the table.

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