Makes about 4 servings
Prep Time: about 20 minutes
Seared sesame tempeh is my take on sesame tofu. It is a hearty meal and a great source of nutrients to boot. Tempeh is made from soy beans. It is a fermented product that is a great source of protein. In fact, one cup of tempeh provides a full 34 grams of protein. And, it is plant-based protein, which is easier for our bodies to process than animal sources of protein.
For more information on the protein packed tempeh’s other nutrient contents, check out this article that provides a good breakdown of the nutritional makeup of tempeh.
I served this sesame seared tempeh with some oven roasted broccoli and served it over brown rice noodles. Happy Pho makes a delicious brown rice noodle that is ready in only one minute. They have a fantastic flavor and texture, but be warned that they are very sticky and stick together easily. I try to prevent the stickiness by adding some Earth Balance to the noodles immediately after cooking, which helps to some extent. But, they are a sticky noodle. We like the taste so much, though, that we love them just as well.
This seared sesame tempeh is versatile. You can serve this with whatever accompaniments work best for your family. Just remember to purchase non-gmo tempeh to avoid genetic modification as much as possible. Even though due to cross contamination non-gmo is not necessarily a guarantee that the product is not genetically modified. This article provides information on which brands of soy are least likely to be genetically modified.
Ingredients Needed for Seared Sesame Tempeh
- 1/4 cup raw sesame seeds
- 1 package non-gmo, organic tempeh
- 2 TBS almond flour
- coconut oil for searing
• 2 tablespoons agave nectar or yakon syrup
• 3 TBS tamari
• 2 teaspoons peeled, minced ginger root
• 2 teaspoons sesame oil
• 2 TBS rice wine vinegar
• 3 garlic cloves, minced
• 2 chopped scallions, white to light green part
• crushed red pepper flakes, to sprinkle over top
How to Prepare Seared Sesame Tempeh
- Remove tempeh from package and cut into bite-sized cubes
- Put the cubed tempeh into a medium-sized container with a lid
- Add the almond flour to the container and cover securely
- Shake the container of tempeh and almond flour to coat the tempeh with the flour evenly
- Heat about 2 tablespoons of coconut oil in a medium frying pan over medium high heat. Add the almond flour coated tempeh cubes, but be sure the pan is large enough so that each cube of tempeh has space in the pan. If this is not possible, you may have to sear in batches.
- Sear the tempeh until the it is a light golden color
- This will take about 2 minutes
- When they are browned on one side, turn the tempeh over to cook the other side for another couple of minutes. Once the tempeh is seared, remove it from the pan and drain on paper towels, if needed.
- If you need to fry in more than one batch, add more coconut oil to the pan
- While the tempeh is searing, stir together the agave, tamari, ginger root, sesame oil, rice wine vinegar and garlic together in a small saucepan.
- Bring to a light boil over medium heat and cook until it has the consistency of syrup, about 5 minutes or less.
- Remove from heat and set aside.
- Place seared sesame tempeh in a separate bowl.
- Pour sauce over tempeh and fold it over to coat.
- Sprinkle with sesame seeds and turn again to coat.
- Season with crushed red chili flakes and chopped scallion
Serve with noodles, rice or accompaniment of choice!
For more delicious vegan, gluten-free, no refined sugar recipes, check out our recipes page on HealthTastesGood.com.