Crumbled tempeh is marinated in a mixture of miso, maple and ginger, then cooked until crispy. Serve with rice and your favorite veggie and dinner is done! Be sure to pick up a gluten-free tempeh.
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- 2 (8 ounce) blocks tempeh
- 1/ 4 cup ground toasted sesame seeds
- 2 tablespoons mirin
- 2 tablespoons red miso
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 teaspoons grated ginger
- 1/ 2 cup water
Mix together all ingredients except tempeh in a big bowl. Crumble tempeh into the marinade and let sit for at least 30 minutes.
When ready to cook, heat a wide pan over medium-low heat and add tempeh crumbles. Add a few splashes of water if the tempeh soaked up all the liquid. Cover pan and steam tempeh for a few minutes.
Uncover pan and let the liquid cook off, stirring frequently to prevent burning. Once the tempeh turns a darker golden brown and starts to char, turn off heat and tempeh is ready to serve.