STIR-FRY TAHINI TEMPEH WITH QUINOA

Tempeh is a traditional Indonesian food made of fermented soybeans. Tempeh is rich in protein (80 g of tempeh contains 15 g of protein) and calcium. It contains prebiotics, which helps promote digestive help and reduce inflammation.

Recipe

Ingredients (for 4 persons):

▫️200 g of tempeh

▫️250 g of quinoa

▫️half of a leek (green part)

▫️half of a green pepper

▫️2 large carrots

▫️2 kale leaves

▫️cherry tomatoes

▫️3 tbsp of sesame oil

Sauce:

▫️4 tbsp of tahini

▫️3 tsp of sesame oil

▫️50 ml of soy sauce

▫️4 tsp of lemon juice

▫️3 tsp of freshly grated ginger or 0,5 tsp of dried ginger

▫️1 tsp of maple syrup

▫️water

▫️sesame seeds

Method:

👉🏼Cook the quinoa with 750 ml of water and add 0,5 tsp of salt.

👉🏼To make the sauce mix tahini, sesame oil, soy sauce, lemon juice, ginger, maple syrup, and water. Whisk and slowly add water. Add water until a pourable sauce is formed.

👉🏼Cut the tempeh into cubes and add them to the sauce. Coat tempeh with the sauce so all the sides are covered. Let it sit for 15 minutes.

👉🏼In the meantime, wash and cut the vegetables. Sauté leek, carrots, and peppers on 3 tbsp of sesame (or olive) oil. Lower the heat and let it sauté for the next 10 minutes.

👉🏼In a new pan, sauté the tempeh. Try to keep as much sauce as possible in the container. Save the rest of the sauce for later. Sauté for about 10 minutes or until tempeh is golden-brown on all sides.

👉🏼After 10 minutes, when the vegetables have softened, add chopped kale and cherry tomatoes. Sauté on medium heat until the kale wilts.

👉🏼Add the cooked quinoa to the vegetables and stir. Add the baked tempeh and remaining sauce. Mix well and turn off the heat.

👉🏼Serve and sprinkle with sesame seeds.