So as not to bore the death out of you guys with my now “leftover” leftovers ;), I figured I could use this time to post about one of my many kitchen adventures…my first tempeh experience!
Before discovering the blogging community, I had never heard of or seen tempeh. For those of you not familiar with it, tempeh is a meat alternative, but unlike tofu, it has a totally different texture and nutrition list. It is very high in protein and easily digestible given the fermentation process that it undergoes. (source: wikipedia.org)
I knew I wanted to make an Asian-inspired dish. And what screams Eastern cuisine more than broccoli and stir-fry sauce?? I LOVE broccoli (how can I not with my blog title 😉 ) and I had been dying to use this stir-fry sauce I’d had stashed in the cupboard for months. Turned out, the sauce was a little thicker than I wanted so I thinned it out with some water. Had I not just wanted an excuse to use this sauce, I would’ve just used my low-sodium soy sauce or Bragg’s Aminos.
First, I started things off with sautéing chopped broccoli and onions in sesame oil in a small skillet.
Once they had soaked up the oil and cooked nice and tender, I added in the tempeh that I had cut up into cubes.
Then, it was time to plate…on top some leftover spaghetti squash (another first time try a few days prior).
And of course, everything is better with sriracha!
By far, one of the MOST delicious meals I have ever made. I savored every single bite not wanting it to end at all!