Sticky Ginger Tempeh with Charred Corn and Scallion Salad
Ingredients
Sticky tempeh
- 2 tbsp tamari
- 2 tbsp mirin
- 1 tbsp light brown sugar
- 1 tsp toasted sesame oil
- 1/2 tsp five spice
- 1/2 tsp vegetable bouillon paste or an extra 1/2 tbsp tamari (optional)
- 3 tbsp avocado oil or more if needed
- 1 8 oz block of tempeh
- 1 corn on the cob
- 3 scallions, chopped into 1-in pieces
- 5 cloves garlic, minced
- 1 inch ginger, grated or minced
- 1/2 cup frozen peas, thawed (optional)
Herby salad
- 1/3 cup cilantro, roughly chopped
- 2 scallions, thinly sliced
- 1 serrano pepper, thinly sliced (omit if spice intolerant)
- 1 tbsp pistachios, roughly chopped (optional)
- 1 tsp toasted sesame oil
- Kosher salt
For serving
- Cooked Jasmine rice or cilantro lime rice
- Lime wedges
Preparation
In a small bowl, whisk together the tamari, mirin, brown sugar, sesame oil, five spice, and bouillon paste (if using). Set aside.
Slice the tempeh into thin slabs, then stack and slice crosswise into small bite-sized pieces.
Heat 1 1/2 tbsp oil in a large skillet over medium heat. Add tempeh in a single layer. Cook undisturbed for 3 minutes, then stir occasionally until golden all over, about 3-5 more minutes. Transfer to a paper towel-lined plate.
Cut the kernels off the cob.
Add another 1 1/2 tbsp oil to the same skillet. Spread corn in a single layer, cook undisturbed for 3-4 minutes, then toss and sauté another 2 minutes until lightly charred. Season with salt.
Stir in garlic and cook for 1 minute.
Add ginger and white parts of scallions; cook for another minute.
Return tempeh to the skillet. Pour in the sauce, stirring to coat. Scrape the bottom of the pan with a wooden spatula and cook until the sauce thickens and caramelizes around the tempeh, about 2-3 minutes. Stir in peas, if using, then remove from heat.
In a small bowl, combine cilantro, scallion, pepper, and pistachios. Just before serving, drizzle with sesame oil and a pinch of salt. Toss gently.
Serve over rice and top with some of the salad and a squeeze of lime.
