Crispy seared tempeh glazed in a tangy, reduced mustard-soy-sriracha sauce brightened with lime, served over hot mixed vegetables. Makes 2 hearty bowls in under 30 minutes.
5m prep · 23m cook · 2 servings
Ingredients Instructions
8 oz Tempeh 2 tbsp Yellow Mustard 2 tbsp Soy Sauce 2 tbsp Sriracha 1 tsp Toasted Sesame Oil 1 cup Water 1 tbsp Neutral Oil 16 oz Frozen Mixed Vegetables 1 whole Lime ½ tsp Salt
Instructions 1 Drain off any liquid from the tempeh package and pat the block dry with a paper towel. Cut it into 1/2-inch pieces. 2 In a large microwave-safe bowl, stir together the tempeh, mustard, soy sauce, sriracha, toasted sesame oil, and about 1 cup water, just enough to cover the tempeh. 3 Cover the bowl loosely with a plate and microwave on high for 4 minutes, until the liquid is steaming and the tempeh is soft. Let it stand 1 minute, then carefully uncover (steam will escape). 4 Pour the tempeh into a sieve set over a bowl to catch the broth; reserve the broth. Spread the tempeh on paper towels and pat dry so it browns instead of steaming. 5 Heat the neutral oil in a large nonstick or well-seasoned skillet over medium-high heat for about 2 minutes, until the oil shimmers. 6 Add the tempeh in a single layer and sprinkle with 1/8 tsp of the salt. Cook without moving for 3 to 4 minutes, until golden underneath, then stir or flip and cook 3 to 4 minutes more, until golden brown on most sides and crisp at the edges. Transfer to a plate. 7 While the tempeh sears (it takes about 8 minutes), microwave the frozen vegetables according to the package directions, usually 5 to 7 minutes, until hot throughout and crisp-tender. Drain any water and toss with the remaining 3/8 tsp salt. 8 Pour the reserved broth into the empty skillet and simmer over medium-high heat for 3 to 4 minutes, stirring, until reduced to about 1/2 cup and thick enough to lightly coat a spoon. Remove from the heat and stir in the lime juice. Taste and add a pinch more salt if needed. 9 Return the tempeh to the skillet and toss to coat with the sauce. Divide the vegetables between two bowls, top with the tempeh and any remaining sauce, and serve. Estimated nutrition (per serving) Calories 350 kcal
Protein 22g
Carbs 28g
Fat 20g
Fiber 5g
Sodium 1565mg
Sugar 7g
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