Japanese Style Miso & Chili Tempeh
Vegetarian. Vegan. Dairy Free.
1/2 cup of edamame
1 cup of chopped green beans
2 handfuls of spinach
1 tbsp of pepitas
110grams of chili tempeh
2 tbsp of olive oil
1 tbsp of miso paste
1 tsp of ginger
2 tsp of soy sauce
2 tbsp of water
Chop beans & tempeh into 2cm long segments. Place the edamame beans (shelled or unshelled) into a pot of boiling water for 5 mins before removing from the heat and draining away the water. If they are still in their shells, pop the beans out of their pods & place them in a bowl with the green beans and pepitas.
Mix olive oil, miso paste, water, ginger & soy sauce in a cup until all ingredients are combined and add it into the fry pan. Add the green beans, edamame, pepitas and spinach into the pan and stir until the spinach starts to wilt and the ingredients are well coated with the miso mixture.
Serve with brown rice. Make sure you get a good drizzle of the sauce to stir through the rice!
What is Tempeh?
Tempeh is a soy product created from fermented whole soy beans. It has a rather textured, firm and nutty flavour and tastes nothing like tofu. Since tempeh is less processed than tofu, it’s healthier and contains more protein and fibre. Tempeh is a naturally cholesterol free food, its also low in sodium and a good source of Protein, Riboflavin, Magnesium, Phosphorus, Copper and Manganese. The fermentation process also means that Tempeh is more easily digested by most individuals.
If you don’t have or cannot find chili Tempeh, normal Tempeh is fine. It can be purchased at any good health food shop in the refrigerated section. I have even seen it in Woolworth’s near the vegetarian products, cold meats & cheeses. The White Miso Paste I use is an Australian Miso purchased from The Staple Store. If you have trouble finding it in the supermarket try an Asian grocery store.