sesame ginger tempeh and cast iron tofu

I eat tofu all the time, but I’ve only recently been introduced to tempeh…and I love it! Tempeh has a nutty, grainy texture and soaks in the flavor of sauces well. It tastes great on a bed of rice and it’s also really yummy in sandwiches as a meat replacement. I’ll definitely incorporate it into more of my dishes now.

I’ve also included a tofu recipe that my mom and I came up with. For this recipe, we use a cast-iron skillet which really helps give the tofu a nice crispiness.

Enjoy!

Sesame Ginger Tempeh

Recipe by Erin Lives Whole

Makes 2-3 servings

Directions

Slice tempeh into cubes, about 1/4 inch thick.

Heat a pan with 2 tbsp olive oil and add tempeh once hot. Cook tempeh about 6 minutes, flipping occasionally until slightly browned on each side.

While cooking, prepare sauce.Whisk ginger, garlic, sesame oil, rice wine vinegar, soy sauce, and maple syrup together in a bowl.

Add in half the sauce to the pan with the tempeh until coated.Remove tempeh from pan and place in bowl.

Add veggies and remaining sauce to pan and cook for about 5 minutes, or until veggies have started to soften. You can stir throughout this time for even cooking.

Add tempeh back into pan and cook for an additional 3-5 minutes or until veggies are all cooked through.

Service with white basmati rice or starch of choice.

Ingredients

1 8oz block tempeh

1 cup each carrot sticks and green beans

2 tbsp. olive oil

1 tbsp. fresh grated ginger

1 tbsp. fresh garlic

1 tbsp. sesame oil

1 tbsp. rice wine vinegar

3 tbsp. soy sauce/coconut aminos for lower sodium+paleo

2 tbsp. maple syrup

Sesame seeds, green onion, white rice for serving (optional)

crispy cast iron tofu

Recipe by Esther Lem and Maya Wilson

Makes 5-6 slices of tofu

Directions

Drain excess water from tofu. Cut tofu into medium-sized slices (width-wise). Pour corn starch onto a medium sized plate. Coat tofu by placing each side face down into corn starch. Pat off excess corn starch. Set aside on plate.

Make the sauce by mixing olive oil, soy sauce, sriracha, garlic, and honey mustard in a small bowl. Finely chop garlic and add to sauce.

Heat the cast iron skillet on medium heat. Pour 2 tbsp. olive oil on pan. Carefully place tofu on skillet and turn down heat to low. Let the tofu sit undisturbed for about 3 minutes. Once tofu has become crispy and reached a golden brown color, flip to cook the other side. Repeat the process. Once both sides have reached golden brown, pour a few tbsp. of sauce on the tofu to coat. Take the tofu off skillet and place on a plate. Pour the remaining sauce on top (to taste). Enjoy!