Ingredients
Units
Scale
- 8–ounces tempeh, sliced thinly
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons sesame ginger sauce
- Serve with rice and a roasted vegetable
Instructions
- Start by slicing the tempeh into extra-thin slices or strips (again, I cut it into triangles for the picture). Meanwhile, preheat your non-stick pan over medium heat.
- Add cooking oil to the pan. One tablespoon is enough for the 8-ounce block of tempeh. Add the tempeh to the pan when the oil starts to shimmer. Try to avoid crowding the pan. You want to leave some space in between so the tempeh can crisp up. If you need it, please cook the tempeh in two batches. (My sauce has some sesame oil, which will be added to coat the tempeh, so I used less oil.)
- Flip and cook the slices on the other side until golden brown.
- Add 1-2 tablespoons of the sesame-ginger sauce to the pan. The tempeh will start to caramelize and turn golden brown.
- Serve with your favorite roasted vegetable and rice (as pictured!). Enjoy!
- Prep Time: 5
- Cook Time: 10
- Category: Dinner