Sesame Ginger Tempeh
1 block tempeh – cubed
2 tbsp sesame seeds
1 large carrot – diced
¼ cup natural unsweetened peanut butter
2 tbsp rice vinegar
2 tbsp oil
3 tbsp tamari
1 ½ tbsp. raw sugar
5 stalks green onion – sliced, separate the green from the bulb
½ inch fresh ginger minced
½ cup barley or spiral pasta
1 cup vegetable broth (if using barley)
If you are using Barley, simmer it in vegetable broth and 2 cups water until done, about 35 minutes. If you are using pasta, cook it until al dente and set aside.
Steam the carrot about 8 minutes or until soft.
In a small bowl mix together peanut butter, rice vinegar, tamari, raw sugar, and 1/3 cup water and set aside.
Meanwhile, sauté sesame seeds in oil until toasted, add onion bulb and ginger until fragrant. Add tempeh and sauté until browned, mix in the steamed carrot and remove from heat. Mix in peanut butter sauce, green onions and barley and stir until well coated.
Serve hot or cold
Sometimes I like to add broccoli to this recipe for a little more crunch. I toss them in with the carrots about halfway through steaming.