Enjoy a delightful meal with this simple yet flavorful Crispy Sesame Tempeh dish, boasting a perfect texture. Ideal for a nourishing vegan bowl alongside brown rice and vegetables, it’s a convenient dinner option. As part of our plant-based January reset, this recipe has proven incredibly useful. Prepared on the stovetop, the tempeh is cooked to crispy perfection in a savory soy-based sauce infused with umami goodness. Moreover, it’s adaptable for both vegan and gluten-free diets. Serve it over brown rice and veggies, optionally topped with a creamy sauce for an extra touch of indulgence.
What You’ll Need:
Ingredients for Crispy Sesame Tempeh:
– Tempeh block: Opt for organic, non-GMO, and cut into 3/4-inch cubes.
– Soy sauce: Easily substitute with gluten-free liquid aminos.
– Maple syrup: Essential for crafting a lusciously thick and sweet sauce. Alternatively, honey can be used.
– Mirin or water: Either works well.
– Rice wine vinegar: Adds a delightful touch of acidity.
– Sesame oil: Whether regular or toasted, it imparts a rich flavor.
– Garlic: Fresh cloves, peeled and finely minced.
– Ginger: Freshly minced ginger, for an optional zingy addition.
– Sriracha: Adjust the quantity (2-4 teaspoons) to suit your spice preferences.
– Sesame seeds: Opt for white or black sesame seeds for a flavorful crunch.
– Oil for crisping: Choose from coconut, avocado, peanut, or olive oil.
– Bowl Additions: Include brown or jasmine rice, along with broccoli or other preferred veggies.
Step-by-Step Guide to Crafting Crispy Sesame Tempeh
1. Prepare Rice for Bowls (if applicable): If you’re planning to serve the tempeh in bowls, begin by cooking the rice according to your preferred method.
2. Gentle Simmering: Start by cutting the tempeh into 3/4-inch cubes. Place the cubes in a medium-sized pot and cover them with water, ensuring the water level reaches just above the tempeh. To infuse flavor, add soy sauce and a pinch of salt to the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover the pot, and let it simmer for about 10 minutes. This gentle simmering not only softens the tempeh but also helps to eliminate any lingering bitterness.
3. Preparation of Stir Fry Sauce:
Combine the ingredients for the sesame stir fry sauce in a small bowl, whisking them together until well blended. Place the bowl near the stove for easy access during cooking.
4. Steaming Process:
Once the tempeh has simmered for 10 minutes, you can opt to steam broccoli florets directly above it. If the pot seems dry, add a bit more water until it reaches the level of the tempeh. Arrange the broccoli florets over the tempeh, cover the pot, and steam for approximately 3-4 minutes, or until the broccoli reaches a tender-crisp texture. Using tongs, carefully remove the steamed broccoli from the pot and set it aside. Drain the tempeh and gently pat it dry.
5. Crisping Technique:
In a spacious skillet, warm oil over medium heat. Season the oil with a pinch of salt and pepper. With caution, place the tempeh in the seasoned oil, allowing each side to brown deeply until achieving a rich golden hue. Gradually pour in the prepared sesame sauce, allowing it to reduce by half. As it reduces, the sauce will naturally thicken. Once sufficiently thickened, turn off the heat. Taste the dish and adjust the seasoning and spiciness level to your preference before serving.
6. Arrange the bowls: Distribute the cooked rice evenly among the bowls and layer with the steamed broccoli and assorted vegetables.
Split the crispy tempeh into portions. Garnish with sliced scallions and drizzle the optional creamy tahini-soy sauce over the bowl for added flavor!
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