Sesame-Honey Tempeh & Quinoa Bowl
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal. Serve with sesame breadsticks. Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets.
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INGREDIENTS
Nutrition- 1 1⁄2cups water
- 3⁄4cup quinoa
- 2cups grated carrots
- 2tablespoons rice vinegar
- 2tablespoons sesame seeds
- 1tablespoon sesame oil
- 1tablespoon reduced sodium soy sauce
- 2tablespoons sesame oil
- 2ounces tempeh
- 3tablespoons honey
- 3tablespoons reduced sodium soy sauce
- 2tablespoons water
- 1teaspoon cornstarch
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DIRECTIONS
- To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
- To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
- To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
- Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
- Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.
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