The New York Times' Sticky, Spicy Tempeh Recipe... Is Good?

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup is a natural sweetener and can be used in equal measure.

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a lower-calorie option and seitan is a protein-rich alternative.

Introduce the dish and ingredients, mentioning the use of tempeh and rice.

Show the tempeh out of the package and crumble it into pieces no larger than 1/2 inch.

In a mixing bowl, combine 2 tablespoons of light brown sugar, 1/4 cup of reduced sodium soy sauce, 2 tablespoons of rice vinegar, and 2 tablespoons of sriracha, whisking until the sugar dissolves.

Heat grapeseed oil in a skillet over high heat, using approximately 3 tablespoons to coat the bottom of the pan.

Add the crumbled tempeh to the skillet, stir to coat with oil, and season with salt.

Cook the tempeh, stirring occasionally, until it is mostly golden brown, which takes about 7 to 9 minutes.

After about 11 minutes, check the tempeh for desired browning, then reduce the heat to low and add the sauce to the skillet.

Cook the tempeh in the sauce, stirring constantly until the sauce thickens and coats the tempeh, which takes about 5 minutes.

Add additional salt and chipotle chili flakes for extra flavor.

Serve the tempeh over rice with steamed broccoli on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens