YOUR SOLIN GENERATED RECIPE
Crispy Pan-Fried Tempeh with Steamed Bok Choy
Pan-seared tempeh strips and steamed bok choy served with soft-boiled eggs and a savory tamari glaze, finished with a touch of toasted garlic.
INGREDIENTS
145g Tempeh, sliced
2 Large Eggs
150g Baby Bok Choy, halved
4g Avocado Oil
1 tbsp Tamari Soy Sauce
1 clove Garlic, minced
1 tsp Fresh Ginger, grated
PREPARATION
Bring a small pot of water to a boil and carefully lower in the eggs, cooking for 6.5 minutes for a jammy yolk.
Transfer the eggs to an ice bath immediately, then peel and slice them in half.
Toss the sliced tempeh in a small bowl with half of the tamari and the grated ginger.
Heat avocado oil in a non-stick skillet over medium-high heat and add the tempeh strips, searing until golden brown and crispy on both sides.
Push the tempeh to one side of the pan and add the minced garlic and baby bok choy with a splash of water.
Cover the pan for 2 minutes to steam the bok choy until it is vibrant green and tender-crisp.
Remove from heat and plate the crispy tempeh alongside the steamed bok choy and jammy eggs.
Drizzle the remaining tamari over the entire dish for a savory, salty finish.