What you'll be getting:

Ginger and Sesame Tempeh

Per Serving

125 g tempeh (tossed with liquid aminos, ginger, a little sugar)

125 veggies (broccoli, purple broccoli, carrots)

1/4 c basmati rice

1 T avocado oil

1 T sesame seeds

1/4 c ginger sauce (liquid aminos, tamarind paste, ginger, chili flakes, rice vinegar, sugar) 

Equipment needed: 1 pot large enough for all the ingredients, 1 pot of water with some salt added for rice

Start boiling a pot of water, you do not need to measure out the water as you will be cooking the rice as if you were cooking pasta. When the water begins to boil, add the rice. Set a timer for 12 minutes. 

After you add the rice, start heating up your pan for the tempeh. Make sure it is large enough to hold all of the ingredients. When the pan is hot, add the oil and then tempeh.  

Cook without stirring for 2 minutes on med-high heat (I cooked on 7). Flip the tempeh, they will have some color on them. Then add the veggies and mix everything together. Cook for 7-8 minutes. If you have a lid for your pot, the steam will help cook the veggies a bit faster. 

Add the sesame seeds and turn off the stovetop. The heat in the pan will keep the tempeh and veggies warm until the rice is ready .

After the veggies have cooked for 7-8 minutes, add the sauce. Add 1-2 T of water (per serving) to make up for any liquid that evaporates. 

When the timer for the rice goes off, strain. Let it sit for a minute before plating. After you plate the rice, top with the tempeh mixture. From start to finish this dinner takes less than 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630