SWEET AND SOUR TEMPEH
with ginger scallion bok choy and mushrooms + a side of protein-packed rice
With two meals shared last week, you could say it was a bit busy. 😅 All the attention was on the plump, juicy tofu and the meaty seitan. So, this week, we are giving another underrated plant-based protein a chance to shine: tempeh. Some of you already cook with it often, while others hit a mental block when you see tempeh.
Tempeh is a dense, compact white block of fermented soybeans. Unlike tofu, it holds its shape well, giving us the flexibility to play around with it. But, also unlike tofu, it’s not a sponge, so it’s best to slice or cut it into smaller pieces to help it absorb sauce more easily. Similar to tofu, though, it’s a blank canvas we can dress up however we like. And it’s important that we do because, on its own, it doesn’t taste the most appetizing. We want to work to its strengths and build upon it with the right cooking methods.
This meal reminds me of the family dinner potlucks we used to have back in the day. There’s a wild mix of flavors on my plate, but somehow they all work well together. I’d like to note that the components of this meal stand strong on their own, but together, they become even more dynamic.
As mentioned, the main attraction here is the tempeh, coated in a sweet and sour sauce that makes it sticky and addictive. For our vegetables, I try to go with what’s in season, which is why we're using bok choy, coated in a ginger scallion sauce with a savory, bold kick. It’s highly aromatic, and the mushrooms add a touch of umami. Finally, the edamame rice with hemp seeds ties everything together and is quite satisfying on its own.
Protein breakdown (approximately 33 g per serving):