NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Tempeh

0.5 cup Shelled edamame

1 cup Shredded green cabbage

1 medium Zucchini

1 medium Carrot

0 tsp Toasted sesame oil

2 tbsp Tamari

1 tbsp Fresh ginger

2 cloves Garlic

1 tsp Rice vinegar

0.25 tsp Red pepper flakes

1 tbsp Water

PREPARATION

• 1

  Crumble or cube the tempeh into small, bite-sized pieces to maximize surface area for the glaze.

• 2

  In a small mixing bowl, whisk together the tamari, grated fresh ginger, minced garlic, rice vinegar, and red pepper flakes.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the tempeh to the skillet and sear until golden brown and slightly crispy on all sides, approximately 5 to 7 minutes.

• 5

  Add the julienned carrots and shredded cabbage to the pan, sautéing for 3 minutes until they begin to soften.

• 6

  Stir in the sliced zucchini half-moons and shelled edamame, cooking for an additional 4 minutes until the zucchini is tender-crisp.

• 7

  Pour the prepared ginger-tamari sauce over the mixture and add the tablespoon of water to help deglaze the pan.

• 8

  Toss everything continuously for 1 to 2 minutes until the sauce has thickened into a glossy glaze that coats every ingredient.