Colorful Chinese Five Spice Tempeh

Chinese Five Spice Tempeh

This is not the normal type of recipe we post here at The PinterTest Kitchen, but every once in a while, I just have to shake things up a bit.

Recently, I’ve been trying to eat fewer animal products. I’m not a vegan or even a vegetarian by any stretch of the imagination, but I have come to the conclusion that I don’t need meat, eggs, and dairy at every single meal. So, I’ve started experimenting with new ingredients and looking for plant-based dinner ideas that are not packed with carbs, like pasta, since I also want to be conscious of my family’s history of diabetes.

Luckily, this diabetes cookbook has lots of flavorful, nutritious recipes, including several that are plant-based:

FinalEverdayDiabetesMealsCover

I love that the meals are for 1-2 people, since it is just Jeffrey and me, and I was immediately drawn to the dish on the cover. Look at all the beautiful colors! This tempeh recipe is super colorful too, and you know what the say – people eat with their eyes first.

Tempeh is a soybean-based ingredient sold in cake form. It’s an alternative to tofu, for those of you who do not love tofu. It doesn’t have a lot of flavor on its own, but it does have a thick, chewy texture and a ton of protein. You just need a dash with bold flavors to keep the tempeh from tasting bland. Chinese five spice is a great option.

Here’s the printable recipe:

Chinese Five Spice Tempeh

Yield: 2 servings

Prepare yourself for all meat lovers to embrace their inner vegetarian. The bountiful servings of vegetables are sure to fill the extra-hungry dinner guest. Feel free to serve with a grain, even an instant rice or couscous.

Ingredients

  • 1 tbsp peanut oil
  • 1⁄2 large Vidalia onion, diced
  • 1 tbsp minced garlic
  • 1 1⁄2 tsp grated gingerroot
  • 1 tsp Chinese five-spice powder
  • 10 oz tempeh, cubed
  • 1⁄4 cup ketchup
  • 2 tbsp reduced-sodium tamari
  • 1 tbsp unseasoned rice vinegar
  • 1 to 
2 tbsp Sriracha
  • 1 large red bell pepper, julienned
  • 3 cups broccoli florets
  • 1 cup shredded red cabbage
  • 2 tbsp chopped fresh cilantro

Instructions

  1. In a large skillet or wok, heat peanut oil over high heat. Add onion, garlic, ginger and five-spice powder; cook, stirring, for 1 minute.
  2. Add tempeh and stir to coat in oil. Fry tempeh, turning often, for 3 to 5 minutes or until evenly browned.
  3. Meanwhile, in a small saucepan, combine ketchup, tamari, vinegar and Sriracha to taste; bring to a simmer and cook for 2 minutes, stirring occasionally.

Notes

Peanut oil has a higher smoke point, so it can be heated on high heat. If using another oil, reduce the heat to medium-high in step 1. If you don’t have peanut oil, which offers an authentic flavor in this recipe, substitute canola oil.

http://thepintertestkitchen.com/colorful-chinese-five-spice-tempeh/

Courtesy of Everyday Diabetes Meals Cooking for One or Two by Laura Cipullo & Lisa Mikus © 2016
www.robertrose.ca Available where books are sold.

Image credit: Colin Erricson

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

2 thoughts on “Colorful Chinese Five Spice Tempeh

  1. Allison,
    I have never even considered using tofu or tempeh to cook or especially to eat. But, this recipe looks interesting and I might just have to give it a try. I am pinning it to try very soon.

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