Okay, so you're a little unsure about tempeh. That's natural. I get it.
"Umm... fermented soy loaf?"
vegan meat substituteexcellent
Why You Need to Try Tempeh
easier to digestWHF
antioxidantsimmune functionprevent inflammationWHF
extremely low in sodiumextremely high in fiber
natural antibiotics,Tempeh Info
proteinfiberprevent high blood sugar levelsTempeh Info
So you've decided to try tempeh. Now what?
1. Buy some at the grocery or health food store.
Look for tempeh near the tofu. It often comes in vacuum sealed packs like those below, and once opened, can be kept tightly wrapped in the fridge for up to 5 days.
Once you've got your tempeh in hand, follow this easy recipe!
Asian-Inspired Tempeh Spaghetti Squash Stir Fry
Prep Time:Cook Time:Difficulty:
What You'll Need
1 3-pound spaghetti squash
1 package of pre-cooked tempeh
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chile sauce, such as sriracha
What to Do
1. Preheat oven to 350°F. Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell. Meanwhile, cut tempeh into bitesize pieces.
2. Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the tempeh; cook, stirring constantly, until just heated through, about 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chile sauce (or chile oil); cook, stirring constantly, until aromatic, about 30 seconds.
Serve hot with a side of steamed veggies. Enjoy! :)