Day 26 lunch - Gingery Maple Glazed Tempeh on Baby Greens Salad

Ingredients:
5-6 tempeh strips (4 oz tempeh)
1/2 cup water
1/2 teaspoon salt or taste
1/3 teaspoon ginger powder or to taste or ginger paste
1/4 teaspoon garlic powder
red chili powder or cayenne to taste (1/4 teaspoon)
2 teaspoons soy sauce (or tamari for GF)
2 teaspoons lemon juice
1-2 Tablespoons maple syrup
1 teaspoon oil
salt and black pepper to taste for dressing

Directions:

1. Take some tempeh strips and cook them in equal amount of water. (5 strips, 4 oz tempeh, 1/2 cup water). Add salt, ginger powder, garlic powder, red chili powder to taste, 1/2 teaspoon soy sauce/tamari, 1 teaspoon lemon juice, and a teaspoon of maple syrup and cook covered on low-medium for 10-12 minutes till tempeh doubles and the water is all absorbed by the tempeh.


2. Add a teaspoon canola or high fat oil to the pan, and toss tempeh to coat. Add a teaspoon soy sauce and 2 teaspoons maple syrup and a little grated fresh ginger(optional). Mix well to coat and let thicken and sizzle for half a minute or more depending on how black/charred you want the tempeh.


3. Toss your favorite greens, and other extra veggies, in lemon juice, maple, soy sauce and black pepper and salt to taste. Top with tempeh.

onegreenplanet.org

---