Updated: May 13
Red bean tempeh
Additional ingredient possibilities!
1/2-1 C Veggie stock or any stock(water if you have none at home)
1/2 C coconut oil(recommended) or un-toasted sesame oil-or any high heat oil
1/4 C soy sauce
Fish sauce, if you dare (just a sprinkle)
1/4 C Lime juice
1-3 Spicy chilies
1. Start thawing your tempeh by wrapping in paper towel and placing it on kitchen counter for a couple of hours.(You will want to do this at least a few hours before you start cooking) Once thawed, cut into cubes and steam for five minutes. Remove from heat and set aside.
2. Course chop or julienne the carrots, broccoli and asparagus(whatever your preference). Add about 1/2-1 cup of liquid(stock or water) to pan and set the heat to medium-high. Add your veggies and let simmer for 5-10 minutes until al mostly cooked. While the veggies are cooking, mince your tempeh into tiny pieces. Remove the veggies plus any excess liquid.